Description
A dairy-free, vegan-friendly sorbet made with ripe mangoes, strawberries, and lime juice. This simple recipe requires no ice cream maker and results in a creamy, refreshing dessert perfect for summer.
Ingredients
Scale
- 2 large ripe mangoes (peeled and chopped)
- 1.5 cups fresh strawberries (hulled)
- 2 tablespoons fresh lime juice
- 1–2 tablespoons agave nectar or honey (optional, to taste)
- 2–3 tablespoons water or coconut water
Instructions
- Spread chopped mangoes and hulled strawberries in a single layer on a parchment-lined baking sheet. Freeze for at least 4 hours or overnight until rock solid.
- Transfer the frozen fruit to a high-speed blender. Add lime juice, sweetener (if using), and 2 tablespoons of water or coconut water.
- Blend on low speed to break up chunks, then gradually increase to high speed. Stop occasionally to scrape down sides and shake the jar.
- Blend for 1-2 minutes until the mixture is completely smooth and creamy, resembling soft-serve ice cream.
- Taste and adjust sweetness with more agave/honey or brightness with more lime juice if needed.
- Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for 1-2 hours for a firmer scoop.
- Store in an airtight container with parchment paper pressed directly onto the surface to prevent ice crystals. Keeps for up to 2 weeks.
Notes
Ensure fruit is completely frozen before blending to avoid a runny texture. If using a weaker blender, let frozen fruit thaw for 5-10 minutes before blending. Do not over-blend as friction can melt the sorbet. For a richer texture, substitute water with full-fat coconut milk.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 110
- Sugar: 22
- Sodium: 5
- Fat: 0.5
- Carbohydrates: 26
- Fiber: 3
- Protein: 1
Keywords: sorbet, mango, strawberry, dairy-free, vegan, healthy dessert, summer recipe, no ice cream maker, gluten-free