Mango Raspberry Sorbet (Dairy-Free Frozen Dessert)

$3.75 recipe / $0.94 serving

Imagine the day when you could enjoy a cheap, healthy, and delicious frozen treat. Well, thanks to this simple-to-make, 5-ingredient mango raspberry sorbet, that day has finally come!

Mango Raspberry Sorbet

Sorbet or Sherbet?

We don’t know about you guys, but we hear the words sorbet and sherbet used interchangeably. But, it’s time to clarify some things.

It all comes down to the dairy content.

Sorbet is made from fruit and sugar, while sherbet includes cream. So, technically this recipe is sort of a mix between the two since we included coconut milk. But, it’s all the best parts of each, so you’re welcome.

With that boring stuff out of the way, let’s talk creamy, frozen treat. It’s no surprise we like desserts. We always have some type of dessert on hand that will curb our sweet tooth without being horrible for our health.

Behold, the sweet, tangy, and delicious raspberry mango sorbet. This recipe comes together so easily, you’ll find yourself making batch after batch to stock your freezer with!

Mango, Raspberries, Lime & Maple Syrup

Key Ingredients for Mango Raspberry Sorbet

  • Mango: nothing tastes as tropical as a fresh mango. We became even more obsessed with these golden nuggets on our recent trip to the Philippines. They lend a super creamy texture when utilized in desserts like this. Not only will their natural sweetness improve the overall taste, but this superfood contains over 20 vitamins and minerals!
  • Raspberries: low in calories, but high in vitamins and minerals like vitamin C, K, and manganese, raspberries are yet another superfood we’ve added to this antioxidant-filled dessert! They add a tart and tangy flavor to this sorbet, which is perfect for a summer treat.
  • Lime: what else could we add to this refreshing dessert to give it some more zest with a hint of sweetness? Lime, of course! This bright and vibrant fruit provides 32% of your daily vitamin C needs in just one lime.
  • Coconut Milk: while not traditionally in a sorbet, coconut milk gives a unique flavor and consistency that we feel sets this dessert apart from the crowd. It’s creamy and tropical, which pairs exceptionally well with the mango. You’ll feel like you’re sitting on a beach in the middle of nowhere while you indulge in a bowl of this.
Mango, Raspberries, Lime & Maple Syrup in a Food Processor

How to Make Mango Raspberry Sorbet

To start this recipe off, make sure your mangos and raspberries are frozen. We just buy frozen mango chunks, but you can also purchase fresh mangos and freeze them yourself.

Then, place all ingredients in a high-speed blender or food processor. Blend everything on high until you have a smooth, creamy consistency. You will have to stop a couple times to scrape down the sides.

Mango Raspberry Sorbet

If the mixture isn’t combining well enough, you can add in more liquid a tablespoon at a time.

Once creamy, transfer your sorbet mixture into a parchment-lined loaf pan or container, cover, and set it in the freezer for 1-2 hours, or overnight.

Mango Raspberry Sorbet

When you are ready to serve your sorbet, remove it from your freezer for about 5 minutes. Then, serve it in bowls or in cones.

How to Store Mango Raspberry Sorbet

This recipe will store in the freezer for up to 8-10 days in an airtight container. Although, it is best when eaten the same day.

Mango Raspberry Sorbet

Why You’ll Love This Mango Raspberry Sorbet

This frozen treat will quickly become your new favorite way to cool off in the summer heat. It’s:

  • Tangy
  • Summery
  • Creamy
  • Refreshing

If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!

Other Recipes You’ll Enjoy

Mango Raspberry Sorbet

5 from 1 vote
Recipe by Broke Bank Vegan Course: DessertCuisine: ItalianDifficulty: Easy


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This 5-ingredient sorbet dessert is made with refreshing flavors of mango, lime, raspberry, and creamy coconut milk. It’s the perfect summer treat!


  • 4 cups frozen mango chunks ($2.68 USD)

  • 1 cup frozen raspberries ($0.51 USD)

  • 2 tbsp maple syrup ($0.30 USD)

  • 1 tbsp lime juice ($0.12 USD)

  • 1 tsp lime zest ($0.00 USD)

  • 1/4 cup full fat coconut milk ($0.14 USD)


  • Place all ingredients in a food processor or high-speed blender.
  • Blend on high until a smooth consistency is achieved, about 3-5 minutes. Make sure to scrape the sides down throughout blending.
  • If needed, add more coconut milk in 1-2 tablespoons at a time.
  • Transfer sorbet mixture into a parchment-lined loaf pan or container and cover with tin foil.
  • Place sorbet in the freezer for 1-2 hours or overnight to set.
  • When you are ready to serve, remove from freezer for 5 minutes, then serve in bowls or cones.


  • If you like it sweeter, add in 1-2 tbsp more of maple syrup.

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Nutrition Facts

4 servings per container

Serving Size1 servings

  • Amount Per ServingCalories154
  • % Daily Value *
  • Total Fat 3g 5%
    • Saturated Fat 2g 10%
  • Sodium 3mg 1%
  • Potassium 262mg 8%
  • Total Carbohydrate 31g 11%
    • Dietary Fiber 4g 16%
    • Sugars 26g
  • Protein 2g 4%

  • Vitamin A 30%
  • Vitamin C 80%
  • Calcium 13%
  • Iron 2%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Do I need to use coconut milk?

You do not need to use coconut milk. You can swap it out with water for a more fruit-forward dessert.

Do I need to freeze the sorbet before serving it?

You do not need to freeze the sorbet before serving. You can eat it as soon as it is all blended together, you will just have a softer texture.

Do I have to use maple syrup?

You do not have to use maple syrup. You can also use agave nectar, or omit sweeteners entirely.

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