Homemade sorbet is a must-try if you’re in the mood for a refreshing frozen treat. Made with just 5 simple ingredients and no ice cream machine required, this Mango Raspberry Sorbet recipe is an inexpensive and super easy frozen treat to enjoy with your family whenever the craving calls!
Do you ever do that thing where you go to the grocery store determined to only buy healthy food, and then kick yourself later on when you have nothing for dessert?
Yeah, I hate it when healthy me goes shopping, too.
Luckily, homemade sorbet is super fast easy to make and I almost always have the ingredients for it on hand. I bet you do, too.
Sorbet is traditionally made with just fruit, but I add coconut milk to this recipe. This makes it extra rich and creamy! It’s almost like a cross between sorbet and ice cream! (Technically since I included a creamy element, this is a sherbet.)
I also add a little bit of ginger to give it a peppy kick that elevates it above anything you could buy at the grocery store.
Ingredients needed to make mango-raspberry sorbet
To make this tasty dessert recipe, you only need a few simple ingredients. I can never get over how easy it is! To make it, you’ll need:
- Frozen mango chunks
- Frozen raspberries
- Full fat coconut milk (from a can)
- Fresh Ginger
How to make sorbet with frozen fruit
To make this sorbet, add all of the ingredients to a high-powered blender (I love my Vitamix) or a food processor. If you’re using a blender, add the coconut milk first, then the berries. This will allow the blades to spin more freely so they won’t jam up.
Put the lid on and use the tamper to press the fruit down into the blades while blending on high.
After about a minute, the mixture will take on a thick, smooth texture that’s perfectly scoopable. You can serve it right away — it will have the consistency of soft-serve — or pop it in the freezer for an hour for a firmer texture.
Tips for making sorbet
- The key to preventing ice crystals in your sorbet is sugar. I’ve used honey in this recipe, which provides subtle flavor and a smooth texture. You can use maple syrup instead of honey, but it has a stronger flavor in the sorbet – it’s worth playing around with though to find exactly what works best for you!
- It’s worth investing in a good quality ice cream container when it comes to ensuring proper storage of your sorbet or other frozen treats.
- Serve sorbet slightly softened. If your sorbet is hard from being stored in the freezer, put it in the refrigerator for about 30 minutes. You can also leave it at room temperature for 5-10 minutes before serving.
- Sorbets are traditionally used as palette cleansers (whether between meals or after), particularly after fatty foods, although these days they are also enjoyed a lot of the time as desserts or sweet treats. There’s no hard and fast rule, simply enjoy this fruity sorbet whenever that craving hits!
- If you don’t have raspberries, you can swap in your favorite frozen berries. Or just leave them out! I love making this recipe with blackberries, too. The one thing you don’t want to substitute is the mango, which is key to this sorbert’s creamy texture.
The main difference between sorbet and ice cream is the fact that sorbet is dairy-free while ice cream contains dairy-based ingredients.
Since sorbet contains no dairy, it often has less fat than ice cream although sorbet can and often does have a higher sugar content than ice cream.
If you’re lactose intolerant or don’t enjoy dairy products but love frozen treats then sorbet like this Mango Raspberry Sorbet is definitely for you! For an adults-only treat, you may also be interested in trying my Boozy Blueberry Plum Sorbet!
In your belly!
OK, but seriously, extra sorbet can be kept in the freezer and should not sit out for an extended time at room temperature or you’ll risk melting.
You’ll want to store your sorbet in an airtight container that has very little space between the sorbet and the lid. It’s also best to place some plastic wrap against the surface of your sorbet which will help to prevent any ice crystals from forming and also prevents any undesirable freezer odors from being absorbed.
Since this sorbet isn’t churned, it will freeze pretty solid if left for an extended period of time. Simply pull it out and let it sit at room temperate for 5-10 minutes, and it will return to its ideal scoopable consistency.
Well, that entirely depends on your appetite and cravings!
Since homemade ice creams and sorbets don’t contain any artificial preservatives, you should aim to enjoy your sorbet as quickly as possible. While you can store your sorbet for up to 1 month, I recommend eating it well before that time since it runs the risk of turning icy.
Mango Raspberry Sorbet
- High-powered blender or food processor
- 1 bag (10 ounces) frozen mango chunks
- 1 bag (8 ounces) frozen raspberries
- ½ cup full fat canned coconut milk
- 2 Tablespoons honey
- 1 inch fresh ginger grated
- Combine all of the ingredients in a high powered blender or food processor.
- Cover and blend at full power for 30-60 seconds. If making the sorbet in a blender, use the tamper to press the fruit into the blades. The sorbet is ready when the fruit is completely smooth. Be careful not to overblend, since that can make it melt.
- Enjoy right away — it will have a soft serve consistency — or pop it in the freezer for an hour or two for a firmer texture.