5-Minute Mango Sorbet (in the blender!)

5-Minute Mango Sorbet (in the blender!)

I can’t believe it’s already July. We’ve been stuffing ourselves full of grilled meat, farmers’ market vegetables, melon, and frozen blender treats like that mango sorbet up there, and I feel like it’s all slipping away too quickly.

You know those glass boxes that blow money around and the person inside is desperately trying to grab some? That’s what summertime feels like to me.

Only that box is way hotter, and I’m still trying to figure out how to get away with wearing scarves. And there’s only pollen blowing around. I think money would be a lot better for my allergies. I’ll put in a request. (You’re welcome.)

So yes. Frozen blender treats. We have about five different kinds of fruit in the freezer on any given day, just waiting to be made into a quick sorbet or ice cream-type thing. And if we’re not in the mood for fruity and there happens to be a ripe avocado sitting around (there usually is) we make Paleo Chocolate Ice Cream instead. That alone makes having a powerful blender worth it to me. I use it literally every day for different things. I love it.

(This post is not sponsored by Blendtec. I’m just obsessed with my blender.)

If you don’t have a Blendtec or a Vitamix you can do this in a regular blender if it handles frozen things well. You’ll need to add more liquid to get things moving though, so the texture might be more smoothie-like.

5-Minute Mango Sorbet (in the blender!)

You can make a sorbet out of almost any kind of fruit. All you need is frozen fruit, something acidic, something to make it creamy, and some liquid to help it blend. Usually I add avocado or coconut cream for the creamy component, but some fruit has a naturally creamy consistency. Mangoes are one.

So are bananas, but I’d rather eat beef liver than a banana.

For the liquid I typically use a combination of almond/coconut milk and some fruit juice. Pineapple and pomegranate juices are great because they’re tart and they brighten up the flavors. And it doesn’t take much.

5-Minute Mango Sorbet (in the blender!)

We usually eat it straight out of the blender, but if you, for some crazy reason, need to wait to eat it, it’ll freeze alright. Just let it soften some before you start scooping.

5-Minute Mango Sorbet (in the blender!)

And make sure you have plenty of mangoes in the freezer because if you’re feeding more than four people you’re going to need to make more. Good thing it only takes five minutes!

5-minute Mango Sorbet

Yield: Serves 2-3 adults or a handful of littles

Total Time: 5 minutes


  • 3 heaping cups of frozen mango chunks
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup almond or coconut milk


  1. Place all ingredients into a blender and blend until smooth. Serve immediately or transfer to a freezer-safe container and freeze for several hours to harden. Remove from the freezer and let it sit about 15-20 minutes to soften before serving.

Nat’s Notes:

  1. This mixture will be very thick. If you don’t have a powerful blender (like a Vitamix or a Blendtec) you may need to add 1/2 cup more liquid to help it move along.
  2. If you cannot use pineapple juice, orange juice would be a good substitution.

from Perry’s Plate