If you’re dreaming of a treat that’s equal parts fruity and frosty, this Mango Strawberry Sorbet is your summer savior. With its bold tropical flavor and vibrant hue, each spoonful is a burst of sunshine, whether you’re poolside or simply need a refreshingly sweet break.

The mangoes bring that creamy, nectar-like texture, while strawberries add a tangy twist to brighten things up. It’s dairy-free, egg-free, and packed with natural sweetness—making it perfect for warm-weather entertaining or a light weeknight dessert.

Ingredients for this Refreshing Mango Strawberry Sorbet

2 cups ripe mango chunks (fresh or frozen)
1 ½ cups fresh strawberries, hulled
¼ cup fresh orange juice (or pineapple juice)
3–4 tablespoons honey or maple syrup (adjust to taste)
1 teaspoon lemon juice
Optional: fresh mint leaves for garnish

Step 1: Prepare the Fruits

Peel and chop the mango into chunks if using fresh fruit. Hull the strawberries and give them a quick rinse. Pat dry with a paper towel to remove excess water—this ensures a smoother blend.

Step 2: Blend Until Smooth

In a high-speed blender or food processor, combine the mango chunks, strawberries, orange juice, lemon juice, and 3 tablespoons of honey or maple syrup. Blend until completely smooth and creamy. Taste and adjust sweetness if needed.

Step 3: Freeze the Mixture

Pour the blended mixture into a shallow, freezer-safe container. Spread it evenly and cover it tightly. Freeze for at least 4–5 hours or until solid.

Step 4: Scoop and Serve

Let the sorbet sit at room temperature for about 5 minutes to soften slightly. Use an ice cream scoop to portion into bowls. Garnish with mint leaves or extra fruit if desired.

Frequently Asked Questions

Can I make this sorbet without added sweeteners?

Yes! If your mangoes and strawberries are very ripe, you can skip the honey or maple syrup. Give the blended mixture a taste test before freezing.

Do I need an ice cream maker for this recipe?

Not at all. This is a no-churn sorbet. A good blender or food processor is all you need.

Can I use frozen fruit instead of fresh?

Absolutely. Frozen mango and strawberries work just as well and even speed up the freezing process.

How can I make this recipe vegan?

The recipe is naturally vegan if you use maple syrup instead of honey.

Can I add other fruits to the mix?

Sure! Pineapple or banana blend beautifully with mango and strawberry. Just keep the ratios similar for the best texture.

What if I want a creamier texture?

You can add a splash of coconut milk or a frozen banana during blending for a creamier sorbet.

Refreshing Mango Strawberry Sorbet Recipe

Author: Nora Sinclair
Total Time: 32 minute
Yield: Serves 4

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Description

Embrace the summer heat with a chilled scoop of Mango Strawberry Sorbet a fruity dessert that’s as easy to make as it is refreshing to eat. This no-churn recipe is completely dairy-free and naturally sweetened, highlighting the lush, tropical notes of mango and the bright, berry burst of ripe strawberries.

Whether you’re after quick dessert ideas, a healthy snack, or a vibrant addition to your summer dinner spread, this sorbet checks every box. It’s perfect for entertaining, family nights, or simply treating yourself to something cold and colorful. Just imagine the juicy blend of mango and strawberry with a zesty citrus twist—it’s pure sunshine in every bite.