This creamy mango sorbet is made with just 4 ingredients and no ice cream maker. It’s bright, fruity, and easy to scoop straight from your freezer.

Scale

4 cups ripe mango (peeled, pitted, and diced)

1/4 cup honey or maple syrup

2 tablespoons fresh lime juice

1/4 cup coconut milk

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1. Pick ripe, fragrant mangoes and dice into chunks.

2. Combine mango, sweetener, lime juice, and coconut milk in a blender.

3. Blend until smooth and bright orange.

4. Pour into a loaf pan, smooth the top, and cover with plastic wrap.

5. Freeze for at least 4 hours, then let sit 5 minutes before serving.

Use Ataulfo or Alphonso mangoes for the best texture.

Maple syrup works great as a vegan option.

Serve in bowls, cones, or coconut shells for extra flair.