OH MY GOODNESS this 4-ingredient raspberry mango sorbet recipe is as delicious as it is beautiful.
It might just be the perfect easy summer dessert!
Not only is this sorbet recipe easy, delicious, and beautiful, but it’s also full of healthful ingredients. It’s naturally gluten-free, dairy-free, grain-free, and free of processed sugar. It’s also vegan if you use a vegan sweetener. Some vegan eaters still consume honey, but for true vegan, you can use your favorite vegan sweetener of choice.
Easy sorbet recipes like this are a great way to end a meal with something slightly sweet that won’t leave you feeling too full or too stuffed with sugar.
This sorbet recipe is similar to my other homemade ice cream recipes (here and here), however, the big difference is that you do not need an ice cream maker to make this. We rely on fruit that is already frozen to get the best sorbet texture. Be sure to read all of the tips below to make your sorbet great.
Raspberry Mango Sorbet Recipe Ingredients
You just need 4 ingredients to make this sorbet recipe at home.
Grab yourself a 10-ounce bag of frozen raspberries.
Anywhere from 10 to 12 ounces will work, or if you’re freezing from fresh fruit, plan on about 1.5 cups of frozen raspberries.
This recipe is flexible, just aim for about 3 cups (or 20 ounces) of frozen fruit total. So if you only have 1 cup of raspberries, use 2 cups of mango. You can also substitute the raspberries for any frozen berries or a mix of frozen berries. Work with what you have.
Frozen Mango Chunks
Just like the raspberries, grab a 10-ounce bag of frozen mango—that will be about 1.5 cups.
And just like above, there is wiggle room with the fruit. I like half raspberry and half mango, but no worries if those proportions are a little off.
Fresh Lime Juice
Fresh citrus adds an extra layer of flavor and balances the sorbet as a whole. Always use fresh citrus juice as the stuff in the bottles is usually citric acid mixed with water and flavoring and doesn’t have the same acidic balance. I think lime is wonderful with raspberries and mango, but lemon would work, too, if that’s all you have.
High-Quality Honey (Or Sweetener of Choice)
Depending on what your fruit tastes like, add more or less honey to taste. If your fruit is super sweet, then you can leave it out altogether. In the video above, my mango was a little on the sour side and my raspberries weren’t super sweet either, so I ended up adding about 3 tablespoons total of honey. Always taste and adjust as you go.
I like raw honey because it maintains it’s enzymes and is generally more healthy than processed honey. Like I always teach, use what works best for you.
Sorbet Recipe Sweetener Substitutions:
I prefer honey as I said above because it’s a natural sweetener. Real maple syrup would work too but is probably too strong in flavor—the floral notes in honey compliment the berries perfectly here. Maple goes great with apples, stone fruits, and root veggies but is a little overpowering for berries and tropical fruits.
If using a natural sweetener isn’t important to you, you can also use a simple syrup (1 cup sugar to 2 cups water, simmered until the sugar is melted then cooled) that has been chilled for a few hours in the refrigerator here.
You can also leave the sweetener out if desired. If you want to use something else, use something in liquid form as something that is crystalized will remain crunchy—the opposite of what you want in a sorbet.
Tips to Make Your Sorbet Recipe Turn Out Great:
Choose Your Tool:
Careful not to melt your sorbet with too much liquid or the heat of the blade. For this reason, a food processor is the best tool to make this because the frozen chunks can get stuck at the bottom of a blender. The bottom of a food processor has more surface area. I have both an 8-cup and a 12-cup Cuisinart Food Processor and love them. The other reason is that a blender tends to turn this into a smoothie because the speed of the blender melts the frozen fruit. However, you can make it work in a blender if that’s all you have. Just go slow and consider making it in two batches to prevent melting what’s at the bottom near the blade before the top blends.
Don’t Melt It:
Add about 1 tablespoon of fresh citrus juice (in this case lime juice) for flavor and to help get it going in the food processor. From there, if needed, add warm water just 1 tablespoon at a time if the frozen fruit clumps too much and needs help to get going. Be cautious and don’t add too much water or, again, you’ll end up with a smoothie.
Taste as You Go:
All fruit is different (even if it’s the same brand) as it’s harvested at different times of the year. Always taste as you go and adjust the honey and citrus juice as needed.
Choose the Best Texture for You:
You can enjoy your sorbet immediately for a softer texture—it will kind of be like fro-yo or soft-serve ice cream (but not as creamy ’cause it’s sorbet!) Or—this is what I prefer—freeze it for at least 4 hours in a double-walled ice cream container with a lid. The double-walled containers simply keep crystals from forming and maintain the best texture (I got this one on Amazon). It will keep frozen for about a week. If it freezes solid (it usually will after 12 hours or more), let it sit at room temperature for 30 minutes or so before you scoop it—it will scoop just like ice cream!
This 4-ingredient sorbet recipe is a staple in our home. It’s easy to make, full of healthful ingredients, and makes the perfect dessert for just about any meal. If you love it, please leave a star rating in the comments below to help other readers in our community. (Thanks!)
1 (10-ounce) bag frozen raspberries^ (OR, 1.5 cups frozen raspberries)
*sometimes needed: 1-3 tablespoons warm water to break up clumps of frozen fruit
(This works best in a food processor so it doesn’t get stuck at the bottom. A blender can work too if you don’t have a food processor, just be sure to not over blend into a smoothie—it should maintain a thick, smooth texture.)
Add the frozen fruit, lime juice and honey to the food processor. Pulse a few times then turn it on and process until smooth, being careful to not over-process or heat up the sorbet as it will melt. This should take 1-2 minutes in the food processor. Stop halfway through and scrape the sides. Blend until smooth but not melted. Enjoy immediately or freeze for a firmer texture.
If the fruit is clumping into frozen balls and won’t break up, add slightly warm water 1 tablespoon at a time if needed while blending to break up the fruit if needed.
To freeze: Use a double-walled ice cream container for best results as it will prevent crystals (but any freezer-safe dish can work). Freeze at least 4 hours for the best texture. If freezing overnight or longer, take it out of the freezer 30 minutes before serving to make it scoopable and for the best texture. This keeps well frozen up to a week, sometimes longer depending on your climate and freezer.
You can do this sorbet recipe with just about any frozen fruit. Mango is particularly nice as it blends into a creamy texture. Half mango and half berries or all mango all work great.
Frozen bananas (aka “Nice Cream”) are also a nice addition, although it will be more like ice cream and not sorbet. If you add frozen banana, peel and chop the bananas into 1-inch pieces before blending.
Use about 3 cups total frozen fruit with about 1 tablespoon of fresh citrus juice to make a great sorbet. Add honey as needed to sweeten, the amount will depend on the flavor and sweetness of your fruit.