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. (Spoiler — You don’t need to churn in an ice cream machine. Amazing, right?)
I feel like summer is slipping away really quickly. You know those glass boxes at the state fair that blow money around and the person inside desperately tries 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 blowing around instead of pollen would be a lot better for my allergies. I’ll put in a request. (You’re welcome.)
So, yes. Frozen blender treats! It’s so nice to be able to make a frozen treat without dragging out the ice cream maker. The nice thing about frozen fruit sorbet is that it’s really low key. You don’t need to make a simple syrup or do anything fancy. All you need is frozen fruit. And maybe some freshly squeezed juice or milk. And honey or another natural sweetener if your fruit isn’t cutting it.
We have at least 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. We ALWAYS have frozen strawberries (mmm, strawberry sorbet is so good) and frozen mango. Sometimes blueberries or a berry mix. Or pineapple.
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 Blendtec blender.)
If you don’t have a Blendtec or a Vitamix you make this mango sorbet recipe in a regular blender if it handles frozen things well. Maybe in a food processor? You’ll need to add more liquid to get things moving though, so the texture might be more smoothie-like.
You can make a sorbet out of almost any kind of fruit. All you need is frozen fruit, something acidic to add a little “pop” and brighten the flavors, 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. *Shudder*
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. You could also use lemon juice or lime juice, but just a pinch or it’ll be too tart.
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.
TIP: Freeze the container you plan to store it in BEFORE you put the sorbet or ice cream in it. It’ll freeze much more quickly and reduce the amount of iciness in the sorbet.
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!
Here are a few other quick frozen blender treats on my site:
More Quick Frozen Blender Treat Recipes
Paleo Chocolate Ice Cream – The first frozen treat I ever made in my Blendtec. And still a favorite after all these years!
5-Minute Paleo Strawberry Ice Cream – I love the addition of orange juice in this strawberry “ice cream” — it brightens the flavors so much!
Raspberry Sorbet – Another sorbet recipe using freeze-dried raspberries instead of frozen or fresh fruit! Freeze-dried berries add such a punch of flavor. I love them.
Frosty Pumpkin Pie Shots – A fun variation on the Paleo Chocolate Ice Cream recipe using pumpkin puree and spices! It’s like a frozen, healthy version of pumpkin pie. Super tasty — even in November.