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.
**This post is sponsored by Hermesetas. All opinions are my own**
Trust me, this luscious frozen treat has all it takes to become your new favourite summer dessert!
Here are a 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 THE 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.
Looking For More Summer Desserts?
If you’re hungry for more delicious frozen treats to enjoy all summer long, make sure to check these favorite desserts:
- Nectarine & Strawberry Smoothie Popsicles
- No-churn Chocolate Ice Cream
- 2-Ingredient Peanut Butter Ice Cream
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Vegan Mango Sorbet ( Ready in 5 Min!)
- 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
- In a small bowl combine together water, sweetener and lemon juice.
- Add mango chunks and 1/2 cup of water mixture in a powerful food processor.
- Blend until the mango chunks are completely smashed, pouring the remaining water mixture as you blend.
- Bend for about 3-4 minutes, until the sorbet reaches a creamy dense consistency.
- For soft-serve, scoop the sorbet directly from the food processor into small bowls and serve.
- For a dense consistency, transfer the mango sorbet into a freezable container and freeze for 1-2 hours.
- Before serving, let the mango sorbet soften for 5 minutes, then scoop into bowls