Here’s a quick frozen treat that only takes a few minutes. You only need your high-speed blender to make this delicious Vitamix Mango Sorbet. This recipe is made dairy-free and is so refreshing on a hot summer day!

cups of mango sorbet made in a blender.

I have a slight obsession with sweet mangoes. Not only are they naturally delicious but they have the most beautiful sunny color!

This mango sorbet is a cinch to make. Just whizz mango chunks, maple syrup, and almond milk together in a high-speed blender like a Vitamix for a refreshing summertime treat.

Why You Need This Recipe

  • It’s a healthy way to curb that sweet craving. The only added sugar in this recipe is the maple syrup because mangoes are high in natural sugar as well as Vitamin C!
  • It’s dairy-free and vegan. You don’t need dairy to make sorbet as it’s simply fruit or fruit puree and sweetener. I use almond milk to achieve the perfect consistency though.
  • You only need three ingredients and no ice cream maker. I personally always have these three items on hand since they have a long shelf life.
ingredients for vitamix sorbet on a table.

Key Ingredients

  • Frozen mango is the perfect sweet fruit to blend into sorbet. It’s naturally sweet and creamy which means you don’t need to add much maple syrup to make it perfectly sweet.
  • Unsweetened almond milk has a very mild flavor which makes it the perfect liquid base to help the blender puree all the fruit into a thick sorbet.
  • Maple syrup with it’s subtle maple flavor is the perfect complement to the mangoes.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

ingredients for mango sorbet

Recipe Steps

Only 10 minutes separate you from a cup of mango sorbet! Follow these easy steps to get you there.

Step One

In the base of your Vitamix, combine the almond milk, mango chunks, and maple syrup.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

frozen mango in a vitamix

Step Two

Turn the blender on high and use the tamper to help push the frozen fruit toward the blade.

mango sorbet in a blender

Step Three

Blend until the mixture is smooth and creamy. Serve immediately.

Mango sorbet in glasses

Recipe Tips

  • If you want a lower sugar version, feel free to leave out the maple syrup. Increase the almond milk to from ½ cup to ¾ cup to ensure you get the right consistency.
  • You can also use orange juice instead of almond milk, if you prefer.
  • If you want an even thicker and richer result that is more like ice cream and less like sorbet, you can use canned coconut milk instead of almond milk (see my related recipe for Vegan Mango Ice Cream).
  • This sorbet is best served right after it is made. You can freeze it up to a few hours to get a thicker consistency, but it will freeze very hard if left in the freezer longer than a few hours. In that case, let the sorbet sit on the countertop for 10-15 minutes to thaw a bit before consuming.
  • You can substitute any fruit for the mango, including frozen strawberries, frozen raspberries, or frozen sweet cherries. If you want to make raspberry sorbet, you might consider also adding some fresh lemon juice to help balance the flavors.

Recipe FAQs

What’s the difference between sorbet and sherbet?

Both are made from fruit and sugar but sherbet also contains dairy to give it a thicker and creamier texture similar to ice cream. Sorbet has a more concentrated fruit flavor.

Can I use fresh fruit instead of frozen fruit?

No, because then you would need to add ice and you will water down the mango flavor.

Can I make this in a food processor instead of a blender?

Yes, but the consistency might be a little thinner. You can always freeze the sorbet for about 30 minutes in an ice cream container before serving to thicken it up.

mango sorbet in ice cream container

More Frozen Dessert Recipes You Might Like

And, don’t miss my round-up of the best clean ice cream recipes!!!

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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a cup of mango sorbet

Vitamix Mango Sorbet (Vegan & Dairy-Free)

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5 from 1 review

Print Recipe

Here’s a quick frozen treat that only takes a few minutes. You only need your high-speed blender to make this delicious Vitamix Mango Sorbet. This recipe is made dairy-free and is so refreshing!

  • Total Time: 10 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1/2 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 3 cups frozen mango chunks

Instructions

  1. In the base of your Vitamix, combine the almond milk, maple syrup, and frozen mango chunks.
  2. Turn the blender on high, using the tamper to help push the frozen fruit into the blade.
  3. Stop and scrape down the sides, if necessary.
  4. Blend for approximately 30-45 seconds, or until the mixture is thick and creamy.
  5. Serve immediately.

Notes

  1. If you want a lower sugar version, feel free to leave out the maple syrup. Increase the almond milk to from ½ cup to ¾ cup to ensure you get the right consistency.
  2. You can also use orange juice instead of almond milk, if you prefer.
  3. If you want an even thicker and richer result that is more like ice cream and less like sorbet, you can use canned coconut milk instead of almond milk (see my related recipe for Vegan Mango Ice Cream).
  4. This sorbet is best served right after it is made. You can freeze it up to a few hours to get a thicker consistency, but it will freeze very hard if left in the freezer longer than a few hours. In that case, let the sorbet sit on the countertop for 10-15 minutes to thaw a bit before consuming.
  5. You can substitute any fruit for the mango, including frozen strawberries, frozen raspberries, or frozen sweet cherries. If you want to make raspberry sorbet, you might consider also adding some fresh lemon juice to help balance the flavors.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 130
  • Sugar: 28.8 g
  • Sodium: 26.9 mg
  • Fat: 0.8 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 31.9 g
  • Fiber: 2 g
  • Protein: 1.2 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.