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Mango Strawberry Sorbet

A vibrant, dairy-free, and incredibly refreshing homemade sorbet made with sweet mangoes, tart strawberries, and a hint of fresh lime.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chilling & Freezing 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Sorbet Base
  • 2 cups mango chunks fresh or frozen
  • 2 cups strawberries fresh or frozen, hulled and halved
  • 0.75 cup granulated sugar
  • 0.75 cup water
  • 2 tbsp fresh lime juice
  • 1 pinch salt

Equipment

  • Blender or Food Processor
  • Small Saucepan
  • Ice cream maker
  • Airtight freezer container

Method
 

  1. In a small saucepan, heat the sugar and water over medium heat, stirring until the sugar is fully dissolved. Chill this simple syrup in the fridge.
  2. In a blender, combine the mango chunks, strawberries, chilled simple syrup, fresh lime juice, and a pinch of salt.
  3. Blend on high until completely smooth and liquefied.
  4. Chill the pureed fruit mixture in the refrigerator for at least 2 hours until very cold.
  5. Pour the chilled base into an ice cream maker and churn for 15-25 minutes according to manufacturer instructions until it reaches soft-serve consistency.
  6. Transfer the sorbet to an airtight container, press parchment paper against the surface, and freeze for at least 4 hours until firm.

Notes

If you don't have an ice cream maker, pour the puree into a pan and freeze, vigorously stirring with a fork every 30 minutes for 3-4 hours to break up ice crystals.