No-Churn Vegan Mango Sorbet (Cuban-Inspired!)

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Nothing says summer like mango! Growing up in Miami, mango season was practically a holiday. Neighbors would trade giant buckets of mangos from their backyards, and there were always more than we knew what to do with. My abuela used to peel and freeze them for batidos, but let’s be real, she wasn’t exactly blending up vegan sorbet back then!

This no-churn mango sorbet is a little tribute to those summers, just with a modern twist. It’s creamy, sweet, and has that citrusy zing from fresh lime that makes it feel like a beach day in a bowl.

How Mango Sorbet Fits into My Cuban-American Experience

While mango sorbet isn’t something we had at every family party, mango itself definitely was. From fresh mango slices with a sprinkle of salt to thick mango batidos, it was everywhere, especially during the blazing hot summer months when you didn’t even want to think about turning on the stove.

This version is a mash-up of those classic mango flavors, made super easy and plant-based for the way I cook today.

😋 Why You’ll Love This Vegan Mango Sorbet

This vegan mango sorbet is:

• Ultra-creamy and naturally sweet
• Made with just 3 simple ingredients
• No ice cream maker needed!
• The perfect tropical dessert for hot days

Ingredients

• 2 lbs. frozen mango pieces – store-bought or freeze your own!
• ¼ cup maple syrup – adds sweetness without overpowering the mango
• Juice of 2 limes – balances the sweetness and brings out the mango flavor

Note: Use a food processor or high-powered blender to get that silky texture. A deep baking sheet or loaf pan works well for freezing.

Tips for Making Vegan Mango Sorbet

1. Use ripe mango
   The riper the mango before freezing, the sweeter and more flavorful your sorbet will be. Overripe is totally fine here!
2. Let your processor do the work
   Don’t rush the blending. It can take a few minutes for the mango to fully break down, just keep going and scrape down the sides as needed.
3. Freeze flat
   Spreading the sorbet in a shallow pan helps it freeze faster and scoop easier later. If you freeze in a deep container, just let it sit out for a few minutes before scooping.

Step-by-Step Directions

1. Blend the ingredients
   In a food processor, combine the frozen mango, maple syrup, and lime juice. Blend for about 5 minutes, until smooth and creamy.
2. Freeze the sorbet
   Spread the mango mixture into a deep baking sheet or loaf pan. Cover and freeze for at least 3 hours.
3. Scoop and serve
   Once firm, scoop into bowls and enjoy immediately. You can also let it sit at room temp for a few minutes for a softer scoop.

This mango sorbet is a sweet little blend of tradition and ease, and it always takes me back to those mango-filled Miami summers. It’s perfect for hot afternoons, family barbecues, or just a treat-yourself moment in the middle of the week.

If you give it a try, let me know how it turns out! I’d love to hear if you added any twists (a little chili powder, maybe?). ¡Buen provecho!

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Yield: 4

No-Churn Mango Sorbet Recipe

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This creamy, no-churn mango sorbet bursts with tropical flavor from sweet mango and zesty lime, ready to cool you down in the easiest, most delicious way.

Prep Time 10 minutes

Additional Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

• 2 lbs. frozen mango pieces (about 4 cups)
• ¼ cup maple syrup
• 2 limes, juiced

Instructions

1. In a food processor, combine the frozen mango pieces, maple syrup and the juice of 2 limes and process for about 5 minutes, or until fully smooth
2. Spread the smooth mango paste in a deep baking sheet and freeze for at least 3 hours.
3. Enjoy!
   

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 199Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 5mgCarbohydrates: 51gFiber: 5gSugar: 44gProtein: 2g

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