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.
Do you need an ice cream maker to make mango sorbet?
Nope. No ice cream machine needed.
It’s so nice to be able to make a frozen treat without dragging out the ice cream maker. Using a high-powered blender like a Blendtec or a Vitamix is the easiest way, but if you don’t have a blender like that — no worries. I got you.
What’s in mango sorbet?
The nice thing about mango sorbet (or any 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 are four things:
- Frozen Fruit
- Some kind of liquid, like milk or juice
- Something acidic, like citrus juice to brighten the flavor.
- Sweetener (optional — you may not even need this!)
If you use pineapple juice it takes care of three of these requirements — liquid to help with blending, acidity to help the flavor, and a boost of sweetness.
We have at least five different kinds of fruit in the freezer on any given day, just waiting to be made into a smoothie or 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.)
What Makes Mango Sorbet Creamy?
Some fruit has a natural tendency for creaminess. Bananas and avocados are other “creamy” fruits.
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, orange juice, 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.
Watch how easy it is to make!
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!
Is Mango Sorbet Healthy? Is it Paleo?
I suppose it depends on your definition of healthy. Healthy is such a subjective topic, right?
If you’re looking for whole-food based recipes, then yes, this fits the bill. And technically it IS paleo.
However, mangoes and pineapple juice contain a large amount of sugar. Yes, it’s natural sugar, but it’ll still make your blood sugar skyrocket.
This is definitely not a keto/low-carb recipe, if that’s what “healthy” means to you.
I love it because it’s simple, easy, and whole-food based. I’d much rather have my kids eating this than anything they get from the ice cream man.
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.
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- 3 heaping cups of frozen mango chunks
- 1/2 cup unsweetened pineapple juice
- 1/4 cup almond or coconut milk
- 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.
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.