I love this recipe because it uses simple ingredients to create a bright and refreshing dessert without any dairy. The combination of mango and strawberry gives a perfect balance of tropical sweetness and light tartness. I also like how easy it is to prepare in just a few minutes before letting the freezer do the rest of the work.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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)
Directions
I start by peeling and cutting the mangoes into small pieces and preparing the strawberries by removing the tops and slicing them.
I blend the mangoes, strawberries, sugar, water, and lime juice together until the mixture becomes smooth and creamy.
I taste the mixture and adjust the sweetness or lime juice if needed, then blend again briefly to combine.
I pour the mixture into a shallow container and freeze it until it becomes firm.
I stir the mixture a few times during freezing to break up ice crystals so the texture stays smooth and scoopable.
Servings and timing
Servings: 4 Prep time: 15–20 minutes Freezing time: 4–6 hours Total time: about 4–6 hours 20 minutes
Variations
I sometimes replace strawberries with raspberries for a more tart flavor. I add coconut water instead of plain water for a tropical twist. I reduce sugar when the fruit is very ripe and naturally sweet. I mix in a little orange juice for extra citrus brightness. I add mint leaves before blending for a fresh herbal note.
storage/reheating
I store the sorbet in an airtight container in the freezer for up to one week. I let it sit at room temperature for a few minutes before scooping so it softens slightly. I do not reheat it since it is meant to be served frozen.
FAQs
Do I need an ice cream maker for this recipe?
No, I simply blend and freeze it, stirring occasionally for texture.
Can I use frozen fruit instead of fresh?
Yes, I can use frozen fruit, but I let it thaw slightly before blending.
Why do I need to stir it while freezing?
I stir it to break up ice crystals so the sorbet stays smooth.
Can I make it without sugar?
Yes, I sometimes skip or reduce sugar if the fruit is very ripe.
How do I make it more scoopable?
I let it sit out for a few minutes before serving so it softens slightly.
Conclusion
I enjoy making this mango strawberry sorbet because it is light, refreshing, and incredibly simple. I like how it turns fresh fruit into a smooth frozen dessert that feels both healthy and satisfying, especially on warm days.
Refreshing homemade frozen fruit sorbet made with ripe mangoes and strawberries blended into a smooth, sweet, and icy summer dessert.
Author:Emma
Prep Time:15 minutes
Total Time:~4 hours 15 minutes to 6 hours 15 minutes
Yield:4 servings
Category:Dessert / Frozen Treat
Method:Blended / Frozen
Cuisine:Fruit Dessert / Tropical
Diet:Vegan
Ingredients
2 ripe mangoes, peeled and diced (about 2 cups) Mango
2 cups fresh strawberries, hulled and sliced Strawberries
1 cup granulated sugar (adjust to taste) Sugar
½ cup water
2 tbsp fresh lime juice (optional, for brightness) Lime juice
Instructions
1. Prepare fruit
Peel and dice mangoes.
Hull and slice strawberries.
2. Blend mixture
Add mangoes, strawberries, sugar, water, and lime juice to a blender or food processor.
Blend until completely smooth and creamy.
3. Adjust flavor
Taste and adjust sweetness or lime juice if needed.
Blend briefly again to combine.
4. Freeze
Pour mixture into a shallow freezer-safe dish.
Cover tightly and freeze for 4–6 hours.
5. Improve texture
Stir every 1–2 hours while freezing to break up ice crystals for a smoother sorbet.
6. Serve
Scoop and serve once fully frozen.
Notes
Ripe fruit gives the best natural sweetness and smooth texture.
Stirring during freezing helps prevent icy texture.
You can reduce sugar if fruit is very ripe.
For extra smooth sorbet, blend again after partial freezing.
