Name: Vegan Mango Sorbet ( Ready in 5 Min!)
Prep time: 5 min
Total time: 5 min
Yield: 8
Ingredients: 600 gr frozen mango chunks ((3 -1/2 cups)); 1 tbsp lemon juice; 240 ml water ((3 -1/2 cups)); 1 tbsp Hermesetas Liquid sweetener

Super refreshing 4-ingredient vegan mango sorbet is a light, delicious frozen treat that comes together in just 5 minutes, and no ice cream maker required!

This 4-ingredient vegan mango sorbet is pretty much all I want to eat for the rest of the summer.
I absolutely love this little frozen treat. It’s SO incredibly refreshing and incredibly quick to make.

Even for a Sicilian like me, this has probably been the hottest summer I’ve ever experienced. And I’m not sure I would have coped that well without a big pot of this vegan mango sorbet in the freezer.Trust me, this luscious frozen treat has all it takes to become your new favourite summer dessert!
Here are few reasons to love this vegan mango sorbet:

Only 4 ingredients required
Ready in just 5 minutes
Incredible velvety texture
No ice cream maker needed
Awesomely gluten-free and dairy-free

Best of all, this vegan mango sorbet is probably one of the easiest desserts on hearth. And it’s pretty healthy too!

THE SECRET FOR PERFECT SORBET TEXTURE

The secret to reach the perfect consistency when making sorbet comes down to the sugar content.

Using too little sugar will turn your sorbet all icy, using too much will make it slushy and syrupy.
In the traditional Italian sorbet recipe, you make a water-sugar (in equal parts) based syrup, that gives a rich unique texture to the sorbet.

HOW TO MAKE A LIGHTER SORBET

So, traditional sorbet is really sugary, but there’s a way to make dreamy creamy sorbet without all that unnecessary calories.

Lately, I’ve been trying to cut sugars as much as possible (especially since giving birth to Noah), so I’ve been working hard to find a way to recreate the velvety sorbet texture without using all that sugar.
I won’t lie, it took several experiments and loads of sorbets testing, but I was not going to give up.

Finally, I ditched the sugar altogether, and sweetened things up with Hermesetas Liquid sweetener, and that was it. My vegan mango sorbet turned out velvety, rich and cream with a fraction of the calories!
I know I’m not the only one trying to reduce sugars intake, so if you’re looking for a lighter sorbet to make, I genuinely recommend swapping sugar with Hermesetas Liquid sweetener.
It is heat and freeze stable, and has great testing, meaning it makes a great alternative for cooking, baking and everyday use, and adds zero calories.
For more summer cooking & baking inspiration, check out Hermesetas website.

HOW TO MAKE VEGAN MANGO SORBET IN 5 MIN

What’s the secret behind this super quick vegan mango sorbet? Frozen mango chunks!
You can find organic chopped mango chunks pretty much in any large superstore these days, or you can chop a couple of mangos and freeze in one layer the night before.
All you have to do is add frozen mango chunks in a powerful food processor. Press high-speed and slowly pour in the liquid.
Keep mixing, until the chunks turn into a velvety luscious mango sorbet, about 3-4 minutes.
I like to eat my vegan mango sorbet straight away -sometimes directly from the food processor.
If you like a more dense consistency, transfer your sorbet into a large freezable container, let it freeze for a couple of hours, and just let it soften a bit before you start scooping.

And if you’re hungry for more delicious frozen treats, make sure to check these favorite summer desserts:

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