Vegan Gluten-Free Mango Sorbet
This mango sorbet is pure sunshine in a bowl, minus the sunburn and overpriced vacation. It’s sweet, creamy, and ridiculously easy to make. No dairy, no refined sugar, no nonsense—just pure tropical bliss in every bite. Forget store-bought versions loaded with preservatives. Blend, freeze, and enjoy a dessert that actually tastes like fruit. It’s refreshing, naturally sweet, and makes you feel like you’re on an island (even if you’re just on your couch). Cool down without the guilt, because let’s be real—we all deserve a little frozen happiness.
Vegan Gluten-Free Mango Sorbet
This mango sorbet is a simple, naturally sweet frozen treat with zero dairy, gluten, or artificial junk—just pure fruity goodness.
Ingredients
- 3 cups frozen mango chunks because fresh mangoes are too much effort
- ¼ cup coconut milk for that extra creamy texture
- 2 tablespoons maple syrup or skip if your mangoes are sweet enough
- 1 tablespoon lime juice because a little tang makes everything better
- ½ teaspoon vanilla extract adds depth to the flavor
Instructions
Step 1: Blend Everything
- Throw the mango, coconut milk, maple syrup, lime juice, and vanilla into a blender.
- Blend until smooth and creamy.
Step 2: Freeze the Magic
- Pour the mixture into a freezer-safe container.
- Freeze for at least 3–4 hours until it firms up.
Step 3: Scoop & Enjoy
- Let it sit for 5 minutes to soften before scooping.
- Serve immediately, because waiting any longer is unnecessary suffering.
Notes
Nutritional Information (Per Serving)
- Calories: ~120
- Total Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 1g
Extra Tips for the Best Sorbet
- Use very ripe mangoes if making this with fresh fruit.
- Skip the sweetener if your mangoes are naturally sweet.
- Add a pinch of sea salt to enhance the flavors.
- Store in an airtight container to avoid freezer burn.
