Easy Tropical Mango Sorbet (No Churn)

A bowl of mango sorbet with a spoon in it.

Easy Tropical Mango Sorbet (No Churn)

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.

Makes about 4 to 5 cups of sorbet

Paleo, vegan, top 9 allergen free

Course Desserts, Frozen Desserts

Cuisine American, Caribbean

Keyword mango sorbet, tropical sorbet

Prep Time 10

Total Time 10

Servings servings

Calories 62kcal

Author Sarah Jane Parker

Ingredients

1 ½ cups frozen mango cubes
1 cup frozen pineapple cubes
1 cup frozen banana slices
½ cup Pitaya Foods frozen passion fruit puree (or other frozen passion fruit puree pieces)
1 ¼ cup to 1 ½ cup 100% soursop juice (I used Nilo brand)

Instructions

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.

Video

Nutrition