Ever wanted dessert that tastes like summer in a bowl but doesn’t require an ice-cream-maker, a culinary degree, or selling your soul to a neighborhood gelato shop? I’ve been there, and I promise this Mango Strawberry Sorbet will save you from boring desserts and sticky store-bought options.
I first made this after buying too many mangoes on a whim (don’t ask). The combo of sweet mango and bright strawberries feels effortless and fancy at the same time. If you like fruity, refreshing desserts that scream “I did something awesome, but barely,” this one’s for you. Also, if you want a slightly different spin, check this tasty frozen strawberry mango lemonade recipe for inspiration.
Why You’ll Love This Recipe
- Super simple: You need a blender and a freezer—no gadgets, no drama.
- Fresh flavor: Mango and strawberry together give you a natural sweetness and a bright tartness.
- Customizable sweetness: You control the sugar, so you can keep it low or make it dessert-lounge rich.
- Quick-ish: Active time: about 10–15 minutes. Waiting time: patience and 4–6 hours in the freezer.
- Diet-friendly: You can easily keep this dairy-free, vegan, and paleo-friendly if you swap sugar for a paleo sweetener. FYI, that matters to my lactose-intolerant friends.
Ingredients You’ll Need
- 2 ripe mangoes, peeled and diced (about 2 cups)
- 2 cups fresh strawberries, hulled and sliced
- 1 cup sugar (adjust based on sweetness preference)
- 1/2 cup water
- 2 tablespoons fresh lime juice (optional, for added brightness)
I bolded the essentials because nobody wants to miss the star players. Want to skip the sugar? Try a light honey or agave swap, but remember: sugar helps texture too.
How to Make (Step-by-Step)
STEP 1
Peel and dice mangoes into small pieces and hull and slice strawberries. Work fast if your kitchen is warm so fruit doesn’t get mushy. I usually chill the fruit briefly—keeps the blender from overheating and makes life easier.
STEP 2
In a blender or food processor, combine mangoes, strawberries, sugar, water, and lime juice (if using). Blend until smooth and creamy. Stop, scrape the sides, and blend again to get the silky texture we’re after.
STEP 3
Taste the mixture and adjust sweetness or lime juice as needed, then blend again briefly. I usually add a tiny extra squeeze of lime if the mango is ultra-sweet—keeps it balanced.
STEP 4
Pour mixture into a shallow freezer-safe dish, cover airtight, and freeze for 4–6 hours or until solid. Stir every couple of hours to break ice crystals for best texture. If you forget and it freezes rock-hard, let it sit at room temp 10–15 minutes then scoop and blitz in the blender for a scoopable consistency.
Ingredient and Method (Didactic Part)
- Ingredient: 2 ripe mangoes (2 cups); 2 cups strawberries; 1 cup sugar; 1/2 cup water; 2 tbsp lime juice (optional).
- Method: Blend fruit + sugar + water + lime until smooth → freeze shallow for 4–6 hours → stir occasionally → serve.
- Quick tip: For smoother sorbet, chill the puree in the fridge 30–60 minutes before freezing.
Pro Tips for the Best Results
- Use ripe mangoes for maximum flavor—under-ripe ones taste, well, sad.
- Freeze in a shallow pan to speed freezing and reduce ice crystals.
- Stir while freezing (every 1–2 hours) to keep a creamy texture.
- Use simple syrup (1:1 sugar to water) if you want the sugar to dissolve completely and make a smoother texture.
- Blitz before serving if the sorbet gets too hard—five seconds in the blender and you’re golden.
- Keep airtight in the freezer to prevent freezer-burn and flavor contamination.
Fun Variations & Topping Ideas
Variations:
- Coconut Mango-Strawberry: Swap water for coconut milk for a creamy, tropical vibe.
- Mint-lime twist: Add a handful of fresh mint to the blender for an herbal lift.
- Boozy adult version: Add 1–2 tablespoons rum or tequila after blending for a softer freeze and boozy kick. (Yes, that’s a real hack.)
Toppings:
- Toasted coconut flakes for crunch and aroma.
- Chopped pistachios for color and texture.
- Fresh berries or sliced mango for a fancy garnish.
- A drizzle of honey or balsamic reduction if you feel decadent. IMO, a tiny balsamic swirl does wonders.
Storing and Reheating
Store your sorbet in an airtight container (glass or plastic) and press a layer of plastic wrap or parchment paper directly on the surface before sealing. That step prevents ice crystals like a boss.
Reheating? Sorbet doesn’t reheat like soup. Instead: let it sit at room temperature 10–15 minutes before scooping. If it becomes too firm, scoop chunks and give them a quick whirl in the blender for a sorbet-smooth finish. Don’t microwave unless you like sad warm fruit puree.
Leftover ideas
- Sorbet float: Add a scoop to sparkling water or lemon-lime soda for a fizzy treat.
- Smoothie base: Blend leftover sorbet with yogurt or milk for an instant smoothie.
- Cocktail mixer: Use as a frozen mixer for margaritas or daiquiris—party hack unlocked.
- Sauce: Let it melt slightly and spoon over ice cream or pancakes for a fruity syrup.
Frequently Asked Questions (FAQ)
Can I use frozen fruit instead of fresh?
Yes, you can. Use frozen mango and strawberries if fresh isn’t available. They’ll blend well and often give you a smoother, creamier texture because they’re already cold.
How sweet should the sorbet be?
Aim for slightly sweeter than you’d eat fresh fruit because freezing dampens sweetness. Taste the puree before you freeze and adjust. You can always add more sugar or lime.
How long does homemade sorbet last?
Stored properly, it lasts up to 2 weeks. It stays best in the first few days. After that, texture may degrade and ice crystals multiply—sad but true.
Do I need an ice-cream maker?
Nope. You don’t need one. The stir-every-few-hours method gives great results. But yes, if you have an ice-cream maker, it will churn toward perfection faster.
Can I make this sugar-free?
You can. Use a sugar substitute that measures like sugar (erythritol, monk fruit blends, etc.) but be aware substitutes sometimes change texture a bit. Taste before freezing.
Conclusion
This Mango Strawberry Sorbet hits that sweet spot between effortless and impressive. You get bright, natural fruit flavors, flexible sweetness, and a dessert that works for vegans, paleo folks, and anyone who likes simple wins. Try the method, play with the variations, and tell me which topping made you feel like a sorbet genius—seriously, I want the debrief.
For another similar take with a blender-first approach, check out this great recipe: Strawberry Mango Sorbet in the Blender – Perchance to Cook.
If you try it, leave a comment and a rating—I read every one and I’ll probably steal your topping idea. 🙂
