Description
A refreshing and healthy Mango Sorbet made with frozen mango chunks, light agave syrup, and fresh lime juice. This easy no-cook recipe can be enjoyed immediately as a soft sorbet or frozen for a firmer texture, optionally served with fresh raspberries for added flavor and color.
Ingredients
Main Ingredients
- 24 oz. frozen mango chunks (about 6 cups)
- 1/3 cup light agave syrup
- 3 tablespoons fresh lime juice
Optional Topping
- 1 (6-oz.) container fresh raspberries
Instructions
- Prepare the mango base: Add the frozen mango chunks to a food processor and pulse until they break down into very small pieces, creating a rough texture that will smooth out in the next step.
- Process until smooth: Add the light agave syrup and fresh lime juice to the food processor with the mango. Process continuously for 2 to 3 minutes, stopping occasionally to scrape down the sides and bottom of the bowl, until the mixture is smooth and creamy.
- Serve or freeze: Enjoy the sorbet immediately if you prefer a soft-serve texture. For a firmer sorbet, transfer the mixture to a loaf pan or freezer-safe container, cover it, and freeze for 4 hours to achieve the ideal consistency.
- Add optional raspberries: When ready to serve, spoon the sorbet into bowls or glasses and top with fresh raspberries if desired for a fruity complement and decorative touch.
- Storage: Store any leftover sorbet in a covered freezer-safe container for up to 1 month to maintain freshness and flavor.
Notes
- Use frozen mango chunks without added sugar for the healthiest option.
- Light agave syrup provides a mild sweetness and keeps the sorbet dairy-free.
- Fresh lime juice brightens the flavor and adds a subtle tartness.
- For a vegan sorbet, ensure the agave syrup is pure and free from animal products.
- The sorbet can be customized by adding other frozen fruits or garnishing with fresh berries.
- Allow the sorbet to sit at room temperature for a few minutes before scooping if frozen solid.
