Easy Creamy 3-Ingredient Mango Sorbet
A quick and creamy mango sorbet made with just three simple ingredients, perfect for refreshing summer treats.
- Prep Time: 10 minutes
- Cook Time: 4 hours (freezing time)
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: International
Ingredients
Scale
- 3 cups (450g) frozen mango chunks
- 1 cup (240ml) sweetened condensed milk
- 1 cup (240ml) heavy cream
Instructions
- Measure out 3 cups (450g) of frozen mango chunks. If using fresh mango, peel and dice about 4 medium ripe mangoes and add 1 tablespoon of fresh lemon juice.
- Place the frozen mango chunks and 1 cup (240ml) sweetened condensed milk in a food processor or blender. Pulse until smooth but still thick, scraping down the sides as needed. If mixture is too stiff, add a tablespoon of milk or cream.
- Slowly pour in 1 cup (240ml) heavy cream and blend gently until fully combined and silky in texture. Avoid overblending to prevent whipping the cream.
- Pour the mixture into a freezer-safe container, smooth the top with a spatula, cover tightly, and freeze for at least 4 hours or overnight for best texture.
- Remove from freezer 5-10 minutes before serving to soften slightly. Scoop and serve, optionally garnished with fresh mint or lime zest.
Notes
Do not thaw mango before blending to avoid watery texture. Scrape blender sides often for smooth consistency. Let sorbet soften 5-10 minutes before scooping to avoid rock-hard texture. For dairy-free version, substitute heavy cream with coconut cream and use sweetened condensed coconut milk.
Nutrition
- Serving Size: ½ cup (approximate)
- Calories: 180
- Sugar: 22
- Sodium: 50
- Fat: 9
- Saturated Fat: 6
- Carbohydrates: 26
- Fiber: 2
- Protein: 2
Keywords: mango sorbet, easy sorbet recipe, 3-ingredient dessert, summer treat, creamy sorbet, frozen mango dessert