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Avatar photoNico Martinez

Mango Strawberry Sorbet Recipe (Easy!)

This 3-ingredient mango strawberry sorbet recipe is a dairy-free, vegan dream—blending frozen strawberries and mango with lemon for a creamy, refreshing summer frozen dessert. No ice cream maker needed, ready in minutes with natural sweetness and tropical vibes you'll crave all season.
Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Fusion
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups (450g) frozen strawberries
  • 2 cups (280g) frozen mango chunks
  • Juice of 1 lemon (2 tablespoons)
  • Optional: 2 tablespoons agave syrup

Equipment

  • High-speed blender or food processor
  • Loaf pan
  • Parchment paper

Method
 

  1. mango strawberry sorbet recipe recipeCard1
  2. Step 1: Add the 3 cups frozen strawberries to your blender or food processor. Layer with 2 cups frozen mango chunks to ensure even blending, then squeeze in the lemon juice for balanced acidity and smooth texture. This setup prevents clumping and builds creaminess from the fruits' natural pectin—pulse 2-3 times initially to break down larger pieces.
  3. Step 2: Blend on high speed for 2-3 minutes, scraping down sides as needed, until it reaches a soft-serve consistency with soft peaks forming. Taste and stir in optional agave if sweeter notes are desired; the visual cue is a uniform, airy pale orange-pink hue without chunks. Avoid overblending to prevent excess liquid release.
  4. Step 3: Transfer the mixture to a parchment-lined loaf pan, smoothing the top evenly. Cover tightly with plastic wrap pressed directly on the surface to block freezer burn, then freeze for 2-4 hours, stirring once halfway for uniform firmness.
  5. Step 4: Let the sorbet sit at room temperature for 5-10 minutes before scooping— it should release easily with a hot spoon dipped in water. Garnish with fresh mint or berries for extra flair, serving immediately for peak refreshment.
  6. Step 5: For storage or ahead prep, portion into airtight containers right after initial freeze to maintain scoopability over days.

Nutrition

Calories: 70 | Carbohydrates: 18 | Protein: 1 | Fiber: 3 | Sugar: 14

Notes

STORAGE: Freeze in airtight container up to 1 week at 0°F. Thaw 10 min before serving; do not refreeze.
MAKE AHEAD: Blend and freeze up to 3 days ahead; stir before use.
SUBSTITUTIONS: Swap mango for pineapple, strawberries for raspberries; use lime for lemon.
PRO TIPS: Use ripe frozen fruit for best sweetness. High-speed blender essential—tamper helps. Chill serving bowls for luxe feel.
SERVING SUGGESTIONS: Scoop into cones, top with coconut flakes, or layer as parfait. Pairs with grilled pineapple or fresh basil.
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