Mango Strawberry Sorbet (Printable)

Tropical mango meets bright strawberries in this refreshing frozen dessert. Naturally sweet, dairy-free, and ready in just 15 minutes of active prep time.

# What You'll Need:

→ Fruits

01 - 2 large ripe mangoes, peeled and diced (about 2 ½ cups)
02 - 1 cup ripe strawberries, hulled and halved

→ Sweetener

03 - ½ cup granulated sugar (or maple syrup for vegan option)

→ Liquids

04 - ½ cup water
05 - 1 tablespoon fresh lime juice

# Directions:

01 - Combine the sugar and water in a small saucepan. Heat gently, stirring constantly until the sugar completely dissolves. Remove from heat and let cool to room temperature before proceeding.
02 - Place the diced mangoes, halved strawberries, cooled simple syrup, and fresh lime juice in a blender or food processor. Blend on high speed until completely smooth and no fruit chunks remain.
03 - Taste the blended mixture and adjust sweetness or acidity as needed. Add additional sugar or lime juice in small increments, blending briefly after each addition.
04 - Pour the smooth fruit purée into a shallow, freezer-safe container. Cover tightly with a lid or plastic wrap and place in the freezer for exactly 1 hour.
05 - Remove the container from the freezer. Use a fork to vigorously stir and mash the mixture, breaking up any ice crystals that have formed around the edges. Return to the freezer immediately.
06 - Continue removing the sorbet every 30 minutes to stir with a fork, breaking up ice crystals each time. Repeat this process for 2–3 hours until the sorbet reaches a firm, smooth consistency throughout.
07 - Let the sorbet sit at room temperature for 5–10 minutes before serving to soften slightly for easier scooping. Serve chilled in bowls or as a refreshing palate cleanser.

# Expert Tips:

01 -
  • No ice cream maker required just a freezer and a fork
  • The lime juice cuts through the sugar so it never tastes cloyingly sweet
  • That mango strawberry combo hits every part of your tongue at once
02 -
  • Shallow containers freeze faster and more evenly than deep ones
  • The stirring process is annoying but skipping it leaves you with one solid ice block
  • Room temperature fruit blends smoother than frozen fruit
03 -
  • The sorbet keeps for up to two weeks but is best within the first five days
  • If it freezes too solid, pulse it in the food processor before serving

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