This ultra-refreshing vegan mango sorbet, made with just four ingredients, is a light and delicious frozen dessert that can be whipped up in only 5 minutes—and you don’t need an ice cream maker.
This four-ingredient vegan mango sorbet is basically all I want to eat for the rest of the summer. I’m completely obsessed with this little frozen treat. It’s incredibly refreshing and unbelievably quick to prepare.
Even for someone like me, a Sicilian, this has probably been the hottest summer I’ve ever lived through. And I honestly don’t think I would have managed without a big batch of this vegan mango sorbet stashed in the freezer. Trust me, this luscious frozen delight has everything it takes to become your new go-to summer dessert! Here are just a few reasons to love this vegan mango sorbet:
- Only 4 ingredients needed
- Ready in just 5 minutes
- Incredibly smooth texture
- No ice cream maker necessary
- Naturally gluten-free and dairy-free
Best of all, this vegan mango sorbet is probably one of the easiest desserts on the planet. And it’s pretty healthy too!
THE KEY TO PERFECT SORBET TEXTURE
The secret to achieving the ideal consistency when making sorbet lies in the sugar content.
Using too little sugar will make your sorbet icy, while too much will turn it slushy and syrupy. In the traditional Italian sorbet recipe, you create a syrup from equal parts water and sugar, which gives the sorbet a rich, unique texture.
HOW TO MAKE A LIGHTER SORBET
So, traditional sorbet is very sugary, but there’s a way to make a dreamy, creamy sorbet without all those unnecessary calories.
Lately, I’ve been trying to cut back on sugar as much as possible (especially since giving birth to Noah), so I’ve been working hard to find a way to recreate that velvety sorbet texture without using all that sugar. I won’t lie—it took several experiments and loads of sorbet testing, but I wasn’t about to give up.
Eventually, I eliminated sugar entirely and sweetened things with Hermesetas Liquid sweetener, and that was it. My vegan mango sorbet turned out velvety, rich, and creamy with a fraction of the calories! I know I’m not the only one trying to reduce sugar intake, so if you’re looking for a lighter sorbet to make, I genuinely recommend swapping sugar with Hermesetas Liquid sweetener. It’s heat- and freeze-stable, tastes great, making it a wonderful alternative for cooking, baking, and everyday use, and it adds zero calories. For more summer cooking and baking inspiration, check out the Hermesetas website.
HOW TO MAKE VEGAN MANGO SORBET IN 5 MINUTES
What’s the secret behind this super quick vegan mango sorbet? Frozen mango chunks! You can find organic chopped mango chunks in almost any large supermarket these days, or you can chop a couple of mangos and freeze them in a single layer the night before. All you have to do is add the frozen mango chunks to a powerful food processor. Run it on high speed and slowly pour in the liquid. Keep blending until the chunks turn into a velvety, luscious mango sorbet—about 3 to 4 minutes. I like to eat my vegan mango sorbet straight away—sometimes directly from the food processor. If you prefer a denser consistency, transfer your sorbet into a large freezer-safe container, let it freeze for a couple of hours, and then let it soften a bit before scooping.
And if you’re hungry for more delicious frozen treats, be sure to check out these favorite summer desserts:
Vegan Mango Sorbet (Ready in 5 Min!)
This 4-ingredient Vegan Mango Sorbet is the perfect frozen treat that comes together in just 5 minutes, and no ice cream maker is required!
Author: The Petite Cook
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
5-Minute Vegan Mango Sorbet (No Machine Needed!)
Ingredients
- 600 g (3½ cups) frozen mango chunks
- 1 tbsp lemon juice
- 240 ml (1 cup) water
- 1 tbsp Hermesetas Liquid sweetener
Instructions
- In a small bowl, combine the water, sweetener, and lemon juice.
- Add the mango chunks and ½ cup of the water mixture to a powerful food processor.
- Blend until the mango chunks are completely broken down, pouring in the remaining water mixture as you go.
- Blend for about 3–4 minutes, until the sorbet reaches a creamy, dense consistency.
- For a soft-serve texture, scoop the sorbet directly from the food processor into small bowls and serve.
- For a denser consistency, transfer the mango sorbet into a freezer-safe container and freeze for 1–2 hours.
- Before serving, let the mango sorbet soften for 5 minutes, then scoop into bowls.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile and super hungry!
This post is sponsored by Hermesetas. Thank you for supporting the brands that support The Petite Cook!
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