Mango Sorbet Ice Cream

A refreshing 5-minute mango sorbet ice cream made with frozen mango chunks, coconut milk, and natural sweeteners. Creamy, dairy-free, and perfect for summer!

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Course: Dessert, Snack

Cuisine: Cuban-inspired, Tropical, American

Keyword: Best mango sorbet recipe, How to make mango sorbet in a blender, Mango sorbet ice cream recipe, Mango sorbet with coconut milk, Mango sorbet with fresh mango

Prep Time: 5

Freezing Time: 3

Total Time: 3 5

Servings:

Calories: 150kcal

Cost: $6

Equipment

1 Blender
1 Freezer-safe container
1 Ice cream scoop
1 Spatula
1 Fine-mesh strainer

Ingredients

4 cups Frozen mango chunks From about 3 ripe mangoes
¼ cup Lemon juice Freshly squeezed
3–4 tablespoon Honey or agave syrup To taste
¼ cup Coconut milk Or other non-dairy milk
1 teaspoon Vanilla extract Optional

Optional Add-ins

1 tablespoon Lime zest For extra tropical flavor
2 tablespoon Coconut flakes Adds texture
1 tablespoon Chia seeds Adds fiber and nutrients

Instructions

Freeze mango
Soften slightly
Blend ingredients
Adjust texture
Serve immediately
Freeze to firm
Scoop and enjoy

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition