Hey y’all! Craving something cool, fruity, and easy to make in minutes? This Strawberry Mango Sorbet in the Blender is ridiculously delicious, naturally sweet, and bursting with juicy tropical flavor. With just a handful of simple ingredients, you’ll have a silky-smooth, refreshing treat that’s perfect for summer BBQs, weeknight desserts, or satisfying that sudden sweet tooth attack. Let’s get blending!
Why You’ll Love This
- Super Quick & Easy: Ready in just 5 minutes—no special equipment or ice cream maker needed.
- Healthy & Dairy-Free: Naturally vegan, gluten-free, and made with real fruit—no weird ingredients.
- Perfect Texture: Silky smooth, melt-in-your-mouth sorbet straight from the blender.
- Customizable: Easy to tweak with your favorite fruit or add-ins for personalized flavor.
- Minimal Cleanup: Everything blends up in one pitcher—less dishes, more smiles!
Ingredients
- 2 cups frozen strawberries
- 2 cups frozen mango chunks
- 3 tablespoons maple syrup or honey (to taste)
- 2 tablespoons fresh lime juice
- 1/4 cup cold water (plus more as needed)
- Pinch of sea salt
How to Make strawberry Mango Sorbet in the Blender
Step 1: Load Your Blender
Add the frozen strawberries, frozen mango chunks, maple syrup (or honey), lime juice, cold water, and a pinch of sea salt to your blender pitcher.
Step 2: Blend Until Smooth
Begin blending on low speed, slowly increasing to high. Use a tamper or pause to scrape down the sides as needed. Blend for 1–2 minutes, adding more water (1 tablespoon at a time) only if needed to get everything moving.
Step 3: Check Texture & Adjust
Taste the sorbet; adjust sweetness or lime juice if desired. Blend again for 20–30 seconds, until perfectly creamy and thick.
Step 4: Serve or Freeze
Scoop straight into bowls for a soft-serve-style treat, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer, scoopable sorbet.
Notes
- Using frozen fruit is key to achieving that perfect sorbet texture—don’t substitute with fresh unless you plan to freeze before serving.
- Taste your fruit before blending; sweeter fruit needs less added sweetener.
- High-speed blenders make the creamiest sorbet, but any strong blender works; just blend in short bursts to avoid overheating.
Variations
- Berry Burst: Swap half the mango for frozen blueberries or raspberries.
- Coconut Cream: Replace water with coconut milk for a creamy, tropical twist.
- Spicy Mango: Add a pinch of chili powder or a dash of cayenne for a spicy kick.
Required Equipment
- High-speed blender or food processor
- Rubber spatula
- Measuring cups and spoons
- Freezer-safe container (if storing)
Storage & Shelf Life
Store leftover sorbet in an airtight, freezer-safe container for up to 2 weeks. Let it sit at room temperature for 10–15 minutes before scooping for the best texture.
Pairings & Serving Suggestions
- Top with fresh mint leaves and sliced strawberries for an extra pop of color.
- Serve alongside vanilla pound cake or coconut shortbread cookies for a dreamy dessert trio.
- Scoop into glasses and add sparkling water for an instant fruity sorbet float.
Pro Tips
- Cut fruit into small chunks before freezing to help your blender process more easily.
- For the creamiest result, freeze sorbet in a shallow container and stir halfway through freezing.
- If your blender struggles, add a tablespoon of cold water at a time and use the tamper to help blend evenly.
Frequently Asked Questions
Can I use fresh fruit instead of frozen?
You’ll want to use frozen fruit for the best texture, but if you only have fresh, cube and freeze it for several hours before blending.
Is this recipe refined sugar-free?
Yes! Using maple syrup or honey means you can skip refined sugars. For a vegan version, stick with maple syrup or agave.
Can I double this recipe?
Absolutely—just make sure your blender can handle the increased volume, and you may need to blend in batches if necessary.
Prep time: 5 minutes
Total time: 5–7 minutes
Ingredients
- 2 cups frozen strawberries
- 2 cups frozen mango chunks
- 3 tablespoons maple syrup or honey (to taste)
- 2 tablespoons fresh lime juice
- 1/4 cup cold water (plus more as needed)
- Pinch of sea salt
Instructions
-
1Add the frozen strawberries, frozen mango chunks, maple syrup (or honey), lime juice, cold water, and a pinch of sea salt to your blender pitcher.
-
2Begin blending on low speed, slowly increasing to high. Use a tamper or pause to scrape down the sides as needed. Blend for 1–2 minutes, adding more water (1 tablespoon at a time) only if needed to get everything moving.
-
3Taste the sorbet; adjust sweetness or lime juice if desired. Blend again for 20–30 seconds, until perfectly creamy and thick.
-
4Scoop straight into bowls for a soft-serve-style treat, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer, scoopable sorbet.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
1 gg
Fat:
0.5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
30 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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