Mango Strawberry Sorbet Recipe
A refreshing and naturally sweet homemade mango strawberry sorbet that's dairy-free, easy to make, and perfect for summer. Bursting with tropical flavor!
Equipment
- Blender or food processor
- Freezer-safe airtight container
- Ice cream maker (optional)
- Shallow dish (for no-churn method)
Ingredients
Main Ingredients:
- 2 large ripe mangoes about 2 cups diced
- 2 cups fresh strawberries hulled
- 1/2 cup granulated sugar
- 1/4 cup fresh lime juice
- 1/4 cup water
Optional Add-ins:
- 1 tbsp lime zest
- Pinch of salt
- 1 tbsp vodka optional, for softer texture
Instructions
- Prep Fruit: Peel and dice mangoes, removing pits. Hull strawberries and halve large ones. Thaw and drain if using frozen fruit.
- Blend Base: In a blender or food processor, combine mangoes, strawberries, sugar, lime juice, and water. Blend until smooth (2–3 minutes).
- Taste & Adjust: Taste mixture and adjust sugar or lime to preference—it should taste slightly sweeter than desired since freezing dulls flavor.
- Chill: Pour into a container and refrigerate for at least 2 hours.
- Churn or Freeze:
- With ice cream maker: Churn according to instructions (about 20–25 minutes).
- No-churn method: Pour into shallow dish and freeze, stirring every 30 minutes for 3 hours.
- Final Freeze: Transfer to an airtight container and freeze 4+ hours before serving.
Notes
Use honey or maple syrup instead of sugar, but adjust to taste.
Add mint, coconut milk, or ginger for variations.
For adults, 1 tbsp vodka or rum helps reduce iciness.
Let sit 5–10 min at room temp before scooping for best texture.
Nutrition
Calories: 105kcalCarbohydrates: 26gProtein: 1gFat: 0.5gSugar: 22g
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