The Trick to Making the Perfect Mango Sorbet | 3‑Ingredient Dessert | Vegan & Vegetarian | No-Sugar!

Beat the heat with this bright, tropical mango sorbet recipe! Made with just 3 ingredients; ripe mangoes, a touch of natural sweetener, and fresh lemon juice. This no‑churn, dairy‑free, refined‑sugar‑free sorbet is your new go‑to for quick desserts, party treats, or anytime you crave something cool and refreshing.

#recipe #dessert #mango

🔗 Full Recipe
👉 https://www.mygingergarlickitchen.com/3-ingredient-mango-sorbet

Prep Time: 5 minute
Cook Time: 5 Minute
Serves: 4

🥭 Ingredients

* 2 large ripe mangoes (Ataulfo, Alphonso, or Kesar for best results)
* 2–3 tbsp honey or agave syrup (adjust for sweetness)
* 1 tbsp fresh lemon juice (or lime juice for a twist)

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• Comment below: What’s your favorite mango variety?
• Share with friends who need a summer treat!

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Bright, refreshing, and made with just three wholesome ingredients, this homemade mango sorbet is the ultimate summer treat. It’s dairyf free, refined sugar-free, and packed with real mango flavor. Whether you like it soft and creamy, or frozen and scoopable, this easy mango sorbet recipe is perfect for hot days, quick desserts, or even entertaining. Let’s dive into this tropical delight. Start by taking two large ripe mangoes. Size the mango from all four sides, avoiding the pit in the center. The riper the mango, the sweeter and creamier your sorbet will be. So pick soft and fragrant ones. For best results, use varieties like Alfonso, queser or ato mangoes. They are naturally sweeter, less fibrous and give the sorbet an irresistible smooth texture. Make crisscross cuts on the flesh without piercing the skin. Then use a spoon and scoop out the mango cubes into a bowl. Line a freezer safe tray with the parchment paper. Spread the mango chunks on the tray lined with parchment paper. Make sure they are spaced out so they don’t clump together while freezing. Freeze for 3 to 4 hours or until completely solid. This gives the sorbet its creamy, scoopable consistency without any need for an ice cream maker. Once frozen solid, break up any large crumbs for easier blending. Transfer the chunks to a high-speed blender or food processor. Add 2 to 3 tablespoons of honey or agave syrup. Adjust based on your mango’s sweetness and 1 tbsp of lemon or lime juice. the lemonet’s brightness and balance. Blend until smooth and creamy. If it’s too thick, add a splash of water, but not too much. It can make the soy icy. For soft serve style so, enjoy it right away. It will be smooth, velvety, and so refreshing. Scoop it right back into the empty mango skins and garnish with a mint leaf or basil. It’s beautiful and fun to serve at parties. [Music] or simply scoop it into bowls for a quick and easy dessert. Prefer a firmer texture? Transfer to a freezer safe container? Press plastic wrap directly on the surface to prevent ice crystals and freeze for 2 to 3 hours. Once set, scoop into bowls or cones and serve like a classic frozen treat. And that’s it. Your creamy tropical threeingredient mango sorbet is ready to enjoy. Vegan, no refined sugar and no preservatives, just pure fruity goodness. This is a perfect no cook summer dessert recipe. And once you try it, you’ll want to make it on repeat. Whether you’re hosting, relaxing, or craving something sweet after dinner, this sorbet checks all the boxes. If you found this recipe helpful, don’t forget to like, save, and share it with someone who loves mangoes as much as you do. Happy cooking. See you next time. [Music]