Description
A bright, tangy, and utterly refreshing dairy-free sorbet made with just frozen mango, strawberries, and a splash of lime. This simple, vegan dessert requires no ice cream maker and comes together in minutes.
Ingredients
Scale
- 2 cups frozen mango chunks
- 2 cups frozen strawberries
- 1–2 tablespoons fresh lime juice
- 1–2 tablespoons honey or agave nectar (optional, to taste)
- 2 tablespoons water or coconut water (as needed for blending)
Instructions
- Ensure mango chunks and strawberries are completely frozen solid.
- Place frozen fruit, lime juice, and sweetener into a high-speed blender or food processor.
- Blend in short pulses to break up the frozen fruit and prevent motor strain.
- If the mixture is too thick, add a splash of water or coconut water (start with 2 tablespoons) and blend again, scraping down the sides with a spatula.
- Blend on high for another 30 seconds until the mixture is smooth, creamy, and uniform.
- Taste and adjust sweetness or tartness if necessary.
- Pour the mixture into an airtight container, smooth the top, and freeze for at least 2 hours to firm up.
- Scoop with an ice cream scoop. If too hard, let sit at room temperature for 5 minutes before serving.
Notes
Use rock-hard frozen fruit for the best texture. If using fresh fruit, freeze for at least 24 hours beforehand. The natural pectin in strawberries helps thicken the mixture. Adjust sweetener based on the natural sweetness of your fruit. For a richer texture, add a splash of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 110
- Sugar: 22
- Sodium: 2
- Carbohydrates: 28
- Fiber: 3
- Protein: 1
Keywords: mango strawberry sorbet, vegan dessert, dairy-free, no ice cream maker, healthy summer dessert, gluten-free, quick recipe