Our smooth and delicious tropical mango sorbet is easy to make, and is ready in just a few minutes, no churning necessary! It is made entirely with fruit and fruit juices, and is top 9 allergen free and paleo.
Stay cool this summer while keeping things simple with our tropical mango sorbet! This recipe uses one of my new favorite fruit juices (soursop) along with 4 other tropical fruits to create a super easy but delicious frozen treat.
Our sorbet is made with 100% fruit and fruit juices, nothing else. The combo of tropical fruits has a perfect balance of sweet and tart, the banana adds creaminess, and the soursop juice helps with blending and adds incredible flavor (no need for milk or milk alternatives).
You can serve this right out of the blender as a soft serve, or freeze it for later to make nice scoops. We added this to a popsicle mold as well for popsicles!
Our homemade sorbet is:
- Top 9 free
- Free of coconut
- Grain free and paleo
How to make easy tropical mango sorbet
Our tropical sorbet is really easy to make and comes together in just a few minutes if you’re using pre-frozen fruit. You just need a good blender or food processor, high powered if possible, but it’s not a deal breaker (you just might need more soursop juice).
Here are the steps for making our sorbet (this is just an overview of steps, the full recipe is at the end of the post):
- First, decide if you want to freeze your own mango, pineapple, and banana, or buy those bagged and pre-frozen. I cut up my own mango and banana for the best flavor (more on that below), but if you want this fast, choose good brands of frozen fruit.
- Peel, cut and freeze your fruit if you are not using bagged frozen fruit.
- Add all the frozen fruit and the soursop juice to a good blender or large food processor that can handle frozen foods, and blend until smooth, periodically scraping the sides as needed.
- This will be a soft serve consistency so you can serve immediately or scoop into a container to freeze for later.
- You can also scoop this into popsicle molds to make popsicles as well!
- This should keep well in the freezer for about 1-2 months.
Using packaged frozen fruit vs freezing your own fruit
If you want to make this recipe super quick, you can buy all the fruit pre-packaged and frozen, which I recommend doing for the passion fruit puree anyway since that makes it super easy to get the passion fruit in this recipe.
But if you find the flavors lacking in certain bagged and frozen fruits, you can pick the best mangoes, banana, and pineapple, and cut and freeze them yourself for this recipe. It takes a bit longer to make if you freeze everything yourself, but I personally think it all tastes better that way.
I find that some bagged frozen fruit isn’t super flavorful (especially the mango I’ve had for some reason), so I cut up my own ripe mango and froze it for this recipe. I did this for the banana as well rather than buying frozen bananas.
Just cut up your fruit into 1/2 inch to 1 inch pieces and place in a single layer in a freezer proof container or freezer bag and put in the freezer until it is frozen through, at least 4 hours. Putting everything in a single layer will help it freeze faster and make it easier to break up for blending.
If you’d rather buy bags of frozen fruit, just make sure that you’re using good brands of frozen fruit for the best flavor, otherwise cutting up your own fruit to freeze (at least for some of it) is a great idea for loads of flavor.
How to avoid pineapple tongue tingling or burning
Our sorbet doesn’t have a lot of pineapple in it so we didn’t notice any mouth or tongue tingling from the bromelain in the frozen pineapple (freezing doesn’t denature the enzymes in pineapple).
But if you are particularly sensitive to the tongue numbness, burning, or tingling with pineapple, you can opt to use frozen canned pineapple. Canned pineapple is cooked before canning, so the enzymes are deactivated (aka denatured) by the heat and won’t cause tongue tingling that some people don’t like.
I’ve used this option a few times when making things like Dole Whip instead of bagged pineapple that is frozen from fresh. Choose canned pineapple chunks that are packed in water or 100% juice (avoid syrup), drain, and place in a single layer in a freezer container or freezer bag and freeze until solid.
Check out our other allergy friendly frozen dessert recipes!
Easy Tropical Mango Sorbet (No Churn)
- Add tall the frozen fruit to the container of a high powered blender.
- Add the 100% soursop juice to the blender over the frozen fruit and blend until smooth, adding additional soursop juice as needed to help facilitate blending.
- Scoop out the sorbet and serve immediately, or add to a freezer safe glass dish and freeze to scoop later.
- You can also pour this into a popsicle mold and freeze into tropical fruit popsicles.
- If you are freezing this for later and it is frozen solid, thaw for about 15 minutes on the counter before scooping to make scooping a little easier (or pop it in the microwave for 20-30 seconds).
- Store in the freezer in an airtight container for up to 1 month.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist