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    Home » Desserts & Sweets

    Mango Sorbet Without Added Sugar

    Published: Jun 28, 2016 · Modified: Jan 3, 2019 by Gloria - The Greedy Vegan · This post may contain affiliate links · 9 Comments

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    The days are getting longer and with them the time I spend in the garden. There is much to be enjoyed these days for me, especially after the humid and wet spring we've had in Southern England this year. The first ripe strawberries are appearing, most herbs are at their peak and the first dahlias are just about to bloom. The garden couldn't look more inviting. We spend a lot of our evenings outside and take our dessert outside to enjoy in the midst of buzzing bees and flowers.  This mango sorbet without added sugar is one of my favourite treats. I usually serve this fresh after a big, spicy meal or barbeque.

    mango sorbet

    Many people wrongly believe that mango is pure sugar and no vitamins though this couldn't be further from the truth. In India, they call it the "king fruit" as it has a lot of probiotic dietary fiber, vitamin A and potassium, in fact, it is one of the fruits that should be a staple in your diet if you have them easily accessible.

    mango sorbet

    It is important that the mango is properly ripe for this mango sorbet to be a success. As it has no added sugars you will need the sweetness from the mango to make the flavours complete. I like to leave my mangoes for a while under a mesh cover in the kitchen until they are soft and smell sweet. When the skin looks slightly wrinkled you know that they are ready to be used.

    Mango Sorbet Without Added Sugar

    When they are this ripe they are also very juicy. Peel them over a bowl and cut them on a plate not to waste a single drop of their goodness. Transfer the cleaned fruit chunks and the juice that gathered in the bowl and on your plate into a food processor or high-speed blender. Add about 1 teaspoon of lemon juice per fruit to preserve the colour. Process until you are left with a very smooth mango puree and resist eating it as is - I struggle immensely with that.

    mango sorbetgggg (1 of 1)-2

    Pour the puree into an ice cream machine and let it run for about 5 minutes or alternatively follow the instructions of the ice cream maker manual. Once it reached a really thick consistency that resembles a frosty smoothie you can fill it into a freezer friendly container and freeze for a minimum of 5 hours - however, you will get the best results if it is left overnight. Alternatively, you can pour it directly into the container and take it out of the freezer every 15-30 minutes and give it a good stir. Enjoy your mango sorbet as is or add fresh fruits or aromatic herbs.

    mango sorbet without added sugar

    Mango Sorbet Without Added Sugar

    The Greedy Vegan
    This mango sorbet without added sugar is a perfect treat for those warm summer nights. It uses ripe mangoes and lemon juice to make the perfect dessert.
    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Dessert
    Cuisine Vegan
    Servings 6 portions
    Calories 100 kcal

    Ingredients
     
     

    • 1 kg mango cleaned
    • 4 teaspoon lemon juice optional
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    Instructions
     

    • Peel and cut the mango into chunks. Add them to a food processor or high-speed blender and process until very smooth.

    • Pour the pulp into an ice cream machine and churn. Follow the instructions of your ice cream maker.

    • Pour the mass from the ice cream machine into a freezer friendly container and cover with a wax paper. Freeze for at least 3-5 hours but you will get the best results if it is left overnight.

    Notes

    If you don't have an ice cream machine then you can alternatively pour it directly into the container. Take it out of the freezer every 15-30 minutes and give it a good stir until it is fully frozen.

    Nutrition

    Nutrition Facts
    Mango Sorbet Without Added Sugar
    Serving Size
     
    1 portion
    Amount per Serving
    Calories
    100
    % Daily Value*
    Sodium
     
    1
    mg
    0
    %
    Potassium
     
    280
    mg
    8
    %
    Carbohydrates
     
    25
    g
    8
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    22
    g
    24
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    1805
    IU
    36
    %
    Vitamin C
     
    62
    mg
    75
    %
    Calcium
     
    18
    mg
    2
    %
    Iron
     
    0.3
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!

     

     

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    Reader Interactions

    Comments

    1. Vivienne

      July 17, 2016 at 11:04 am

      5 stars
      I love your frozen desserts. Never heard of granita before. Can you make this with any fruit?

      Reply
      • Gloria

        July 18, 2016 at 8:27 am

        It works with any sweet liquid / fruit juice / fruit puree. - Love, G.

        Reply
    2. Gina

      July 17, 2016 at 11:12 am

      5 stars
      No added sugar! Finally! Do you have more of these type of desserts?

      Reply
      • Gloria

        July 18, 2016 at 8:24 am

        Yes I do. During summer I eat most fruit as frozen dessert or frozen breakfast in most cases... =D - Love, G.

        Reply
    3. Lola

      September 10, 2016 at 9:20 pm

      Can this work with frozen mango and using a ninja food processor ? Thanks 🙂

      Reply
      • Gloria

        September 11, 2016 at 10:03 am

        You can blend up frozen mango (or any fruit for that matter) but it will be a soft serve. I have tried it before. I even transferred frozen fruit that I blended up back into the freezer to solidify it a bit more but it didn't work. It is very delicious but it is not a sorbet and won't quite become scoopable like this so if you are not bothered by serving it as a soft serve you can most definitely blend up frozen fruit. - Love, G.

        Reply
    4. Anne

      November 22, 2016 at 10:55 am

      Made this yesterday. Usually I just blend up frozen fruit. The difference is insane! This tastes like there is cream in it! Why? =O

      Reply
      • Gloria

        November 23, 2016 at 12:19 pm

        When you break up frozen fruit you do just that. You break up already existing, large piece of ice. When you make a sorbet you don't give the ice enough time to form big chunks due to the constant movement. The result is a mass formed of teeny, tiny ice crystals which are a lot smoother than large ones. Hope this makes sense to you. - Love, G.

        Reply
    5. Ben

      February 13, 2020 at 1:05 am

      Omg! I’ve been resisting using our mangos hoping to find a dairy free/ sugar free sorbet variant. Almost threw them out this morning before I found this site! Can’t wait to try it and further explore this site. Thank you!!!

      Reply

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