Refreshing Mango Sorbet

by Kelly Ohnona 1 min read

Mango sorbet in a tin pan, fresh lemon cut on top

A great way to usher in spring with this recipe from

Aside from how deliciously creamy this sorbet is, it is also one of the easiest things you can make! Mango, lemon, non-dairy milk. That's it. You just need a powerful blender that can quickly blend the mango without melting it.

To contrast with the sweetness of the mango and add some tartness, Kelly added lemon. If you prefer it to be sweeter, add less lemon. We wouldn’t add any sweetener,  but if you choose then add maple syrup by the spoon and taste.

Prep Time: 4 min

Yields: 10 servings 

  • 1 lb frozen mango
  • 2 lemons, squeezed
  • 1 cup unsweetened non-dairy milk of choice (cashew, almond or hemp milk)
  • Optional: maple syrup (but not necessary at all!)
  • Optional: 2 scoops Unflavored Multi Collagen


  1. Add all ingredients to a high speed blender or food processor and blend until it becomes smooth.
  2. Transfer into glass Tupperware or cake loaf pan and spread evenly.
  3. Enjoy right away or store in freezer for a few hours before eating.
  4. If stored in the freezer, thaw for at least 10 minutes before eating. Enjoy!
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