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Raspberry Mango Sorbet Recipe Elizabeth Rider 2

4-Ingredient Raspberry Mango Sorbet Recipe

  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Food Processor or Blender


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)
  • 1 (10-ounce) bag frozen mango chunks^ (OR, 1.5 cups frozen mango chunks)
  • 1 tablespoon fresh lime juice
  • 23 tablespoons honey (more or less to taste)
  • *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.)

  1. 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.
    1. 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.

Keywords: Sorbet Recipe, Mango Sorbet Recipe, Raspberry Mango Sorbet Recipe