Looking for a vibrant, naturally sweet treat that cools you down and lifts your spirits? This Refreshing Mango Strawberry Sorbet is like a scoop of summer in every bite. Packed with bold tropical mango flavor and juicy strawberry brightness, this sorbet brings a pop of color and taste to your dessert bowl. It’s a dairy-free, refined sugar-free option that still satisfies every spoonful with fruity indulgence.

Refreshing Mango Strawberry Sorbet Recipe

Whether you’re planning a weekend gathering or just want a guilt-free snack to enjoy solo, this sorbet is your go-to. It’s easy to whip up in a blender and stores beautifully in the freezer, making it as practical as it is delicious. Plus, the vibrant contrast of mango yellow and strawberry pink is a feast for the eyes.

What Kind of Fruit Should I Use for Sorbet?

Always opt for ripe, fresh fruit whenever possible. For mangoes, you want soft, juicy flesh that’s fragrant and sweet. Ataulfo or honey mangoes work best for their creamy texture. Strawberries should be deep red and juicy—no green or white patches. Frozen fruit also works great and gives you a thicker consistency right out of the blender. Just make sure it’s high-quality and unsweetened.

Ingredients for the Refreshing Mango Strawberry Sorbet

Mango – The base of this sorbet, mango adds rich tropical sweetness and a smooth, velvety texture.
Strawberries – They bring tartness and vibrant color, balancing the mango’s richness.
Lime Juice – A splash of acidity to brighten and lift the flavors.
Maple Syrup or Honey – Just a touch of natural sweetness to enhance the fruit without overpowering it.
Water – Helps blend the mixture to the perfect consistency.

How To Make the Refreshing Mango Strawberry Sorbet

Step 1: Prep the Fruit

Peel and cube the mangoes, and hull the strawberries. If you’re using frozen fruit, there’s no need to thaw it. Just make sure the pieces are not clumped together.

Step 2: Blend It Up

Add the mango chunks, strawberries, lime juice, and your choice of maple syrup or honey into a high-speed blender or food processor. Blend until smooth, stopping to scrape down the sides if needed.

Step 3: Adjust the Consistency

Add a tablespoon of water at a time if the mixture is too thick to blend smoothly. You want a sorbet-like texture, creamy but scoopable.

Step 4: Freeze the Sorbet

Transfer the blended mixture into an airtight container. Smooth out the top, then cover and freeze for at least 3 hours. For best texture, stir it every hour for the first 2 hours to prevent ice crystals from forming.

Step 5: Serve and Enjoy

Let the sorbet sit at room temperature for 5–10 minutes before scooping. Garnish with fresh fruit or mint leaves for an extra touch.

Serving and Storing Your Mango Strawberry Sorbet

Serve this colorful sorbet in chilled bowls or scoop it into cones for a nostalgic treat. It pairs beautifully with shortbread cookies or a drizzle of coconut cream. For a more elevated presentation, layer it in parfait glasses with fresh fruit.

Store leftover sorbet in an airtight container in the freezer for up to 2 weeks. Place a sheet of parchment paper on top before sealing to prevent ice crystals from forming and maintain that velvety texture.

Frequently Asked Questions

Can I use other fruits in this recipe?

Absolutely. Peaches, raspberries, or pineapple make great substitutes or additions. Just maintain the same total fruit quantity.

Do I need an ice cream maker?

Nope! A blender or food processor is all you need. The freeze-and-stir method works wonders.

How can I make it creamier?

Add a banana or a splash of full-fat coconut milk during blending for a richer texture.

Is it okay to use bottled lime juice?

Fresh lime juice is best for flavor, but bottled works in a pinch.

Can I make this sugar-free?

Yes, you can omit the maple syrup or honey if your fruit is sweet enough on its own. Taste and adjust.

Want More Dessert Ideas with a Fruity Twist?

If you enjoyed this mango strawberry sorbet, you might love these refreshing recipes too:

Creamy Homemade Bubblegum Ice Cream for a nostalgic treat with a pop of color.
Gooey Strawberry Earthquake Cake bursting with juicy berry flavor.
Homemade Lemon Cheesecake Ice Cream if you’re craving citrusy indulgence.
Strawberry Cheesecake Dump Cake that’s as easy as it is delicious.
Raspberry Zinger Poke Cake for a soft, zesty slice of nostalgia.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you mix in some pineapple or go full mango-strawberry? Any creative twists?

I love hearing how others bring their own spin to these frozen delights. Feel free to share your photos or ask questions—let’s make dessert magic together!

Refreshing Mango Strawberry Sorbet Recipe

Author: Kate Walton
Total Time: 8 minute
Yield: About 4 servings

Print Recipe

Description

This refreshing mango strawberry sorbet is the ultimate fruit-forward dessert—tropical, sweet, and naturally vibrant. Made with fresh mangoes and strawberries, a splash of lime, and just enough sweetener to highlight the natural flavors, it’s a treat that looks as good as it tastes. Perfect for hot days or any time you’re craving a cool, fruity indulgence.

Ingredients

Mango (2 ripe, peeled and cubed or 2 cups frozen)

Strawberries (1 ½ cups hulled fresh or frozen)

Lime juice (1 tablespoon, freshly squeezed)

Maple syrup or honey (1 to 2 tablespoons, optional)

Water (as needed to blend, 1 to 3 tablespoons)

Instructions

Prep the mangoes and strawberries. If using frozen, ensure they are not clumped.
Add fruit, lime juice, and sweetener to a blender or food processor.
Blend until smooth, scraping sides as needed.
Add water gradually if the blend is too thick.
Transfer to an airtight container and freeze at least 3 hours.
Stir every hour for the first 2 hours to maintain texture.
Let sit at room temp 5–10 minutes before serving.

Prep Time: 10 minutes
Freeze TIme: 3+ hours
Category: Desserts