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!
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!
🍲 Key ingredients
- Mango: nothing tastes as tropical as 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.
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.
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.
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.
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.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Swap out the maple syrup for agave nectar
- Use frozen strawberries instead of raspberries
- Replace the coconut milk with water, or a mix of both
- Try growing your own raspberries!
🍴 Tasting notes
This frozen treat will quickly become your new favorite way to cool off in the summer heat. It's:
If you try this sorbet, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Mango Raspberry Sorbet
- High speed blender or food processor
- Freezer-safe container
- 4 cups frozen mango chunks ($2.68)
- 1 cup frozen raspberries ($0.51)
- 2 tbsp maple syrup ($0.30)
- 1 tbsp lime juice ($0.12)
- 1 tsp lime zest ($0.00)
- ¼ cup full-fat coconut milk ($0.14)
- 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 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 the freezer for 5 minutes, then serve in bowls or cones.
- If you like it sweeter, add in 1-2 tbsp more of maple syrup.
♻️ Similar recipes
For more fruit-infused dessert recipes, check out our:
- Lemon coconut energy balls if you want a tropical-inspired snack to take on-the-go.
- Peach cobbler with vanilla nice cream for juicy stone fruit topped with a sweet, biscuity crust.
- Vegan caramel apple cheesecake to enjoy a slice of creamy caramel heaven.
- Plum crisp with spiced oat topping for a flavor explosion (your mind will be blown).
You do not need to use coconut milk. You can swap it out with water for a more fruit-forward dessert.
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.
You do not have to use maple syrup. You can also use agave nectar, or omit sweeteners entirely.