Mango Honey Sorbet

Ah, summer days.  There is nothing better than a cold ice cream to make all of the hot flashes disappear, right? Who am I kidding?  It is winter, and I am freezing my butt off.  (No… “Sunny Spain” is not always sunny. Boooooooo.).  It isn’t summer, and I am not enjoying an ice cream…BUT I just made this amazing mango sorbet, and the cold just does not matter to me anymore.  It is a cheater’s way to eat fresh mangoes, and turn them into a junk food  ( that is not so junky) at the same time. It has a creamy smooth texture, with a burst of mango, and a hint of honey.  Best of all, it is very simple to make, and that my friends is always a plus.  So that’s it folks!  Sit on the couch with your snuggie, a pint of  mango sorbet, and let’s binge watch some Netflix.


Rinse, dry, peel and dice your mango into small cubes. Put them in a non stick bowl, and throw them in the fridge overnight.
The next day, put them in the food processor along with the honey and water and pulse until the texture is smooth an creamy.
Empty the mixture into a bowl, and toss in the freezer for 1-2 hours.

Mango Honey Sorbet
Recipe Type: Dessert
Author: Jamie @ Lettuce Eat Veggies
Prep time:
Cook time:
Total time:
Serves: roughly 3 cups
This is a super easy dairy free substitute for ice cream. Tart and tasty mangoes and creamy make this a super healthy dessert!
  • 2 Large Mangoes
  • 1/4 Cup of honey
  • 1/2 Cup of water
  1. Peel and cut mangoes into small cubes
  2. Place them in a non stick pan, or bowl, and put in the freezer overnight
  3. Remove the magoes from the freezer, and place in a food processor along with the honey and water
  4. Pulse until there is only a smooth and creamy texture- no chunks
  5. Put the mixture into a bowl, and place in the freezer for 1-2 hours
  6. Put on a cone or a cup and enjoy!

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