Dairy Free Mango Raspberry Swirl Sorbet Recipe
Today we are making a Dairy Free Mango Raspberry Swirl Sorbet Recipe! Although summer is coming to a close, my fall meter hasn’t kicked in yet. It isn’t the time for pumpkin spice, sweaters and candles – yet. But when September 1 rolls around? No mangoes, berries and peaches, only crunchy leaves, apples, squash and pumpkins, and rain all around!
However, the best time of year isn’t yet here – so let’s use up the last of the summer fruits and make the perfect treat for that last hot summer day! No ice cream maker or chilling time needed, just one blender and some fruits that also provide natural sugar. It’s refined sugar-free, contains no dairy products and is the perfect twist of vegan mango sorbet with tangy berry swirl!
Why You’ll Love This Mango Raspberry Sorbet Recipe
Refined Sugar-Free Dessert: This refreshing frozen treat uses pure maple syrup to sweeten it, along with the sugar in the fruits themselves. Pure maple syrup doesn’t contain any added sugars like pancake syrup does (which actually has corn syrup in it!) – this has just the one ingredient. Compared to commercial sorbet, this simple recipe doesn’t have as much sugar and is a great way to get the antioxidants in fruits while also eating dessert, making this frozen dessert a healthier alternative!
Easy & No-Churn: Ever wanted to make homemade ice cream (or sorbet) but didn’t have an ice cream maker? No time to chill the mixture? No problem! You don’t need to turn on the stove to make some caramelized sugar for a toasted maple taste, nor do you need to toast pecans in the oven for that crunchy butter pecan ice cream flavor. No chilling the mixture for ten hours overnight, or churning it for fifteen minutes with that ice cream machine you begrudgingly pulled out of the depths of your cabinet. You need just one high-powered blender or food processor, and about 15 minutes to make this homemade sorbet!
Substitutions
Maple Syrup: Look for pure maple syrup, with just one ingredient on the label. This is not pancake syrup! You can also use agave nectar. To make this completely sugar-free, try omitting the maple syrup completely. However, it will change the texture of the sorbet and it won’t be as sweet, but it will still work as a fully raw dessert!
Frozen Mango Chunks: Use a bag of frozen mangoes, or freeze your own fresh sweet mangoes to use. The nice thing about using frozen fruits is that even if fresh mangoes are not available in the grocery store when it’s not the summer season, you can still make this recipe!
Frozen Raspberry: You can freeze fresh raspberries to use, or buy them frozen. Fresh raspberries (and fresh fruit in general) is usually more expensive than frozen fruit as well.
Lemon Juice: Use a fresh lemon instead of a bottle of pre-made lemon juice, which has a more acidic taste. Substitute this with lime juice instead. If you don’t have any fresh lemons or limes, the bottled juice will still work, albeit taste not as fresh.
Dairy Free Mango Raspberry Swirl Sorbet Recipe Notes
- You will have an easier time blending the frozen fruits with a powerful food processor. If using a blender, then you may need to continuously stop blending and scrape down the sides.
- For a more creamy sorbet, use a splash of full-fat, canned coconut milk or coconut cream (which acts like a heavy cream in vegan ice creams for a creamy texture) instead of a splash of water when blending. Make sure not to add more than a splash or two, as you want the sorbet to stay frozen and not turn into a milkshake!
- Add a squeeze of fresh orange juice into the mango sorbet when blending to get a citrus flavor, instead of water.
More Healthy Dessert Recipes You’ll Love
Banana Ice Cream with Fruit Sorbet
Caramel Chocolate Magnum Ice Cream Cups
Pineapple Mango Tropical Sorbet
If you make this Dairy Free Mango Raspberry Swirl Sorbet Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Dairy Free Mango Raspberry Swirl Sorbet Recipe
Equipment
- High-speed blender or food processor
Ingredients
For the Mango Sorbet
- 4 heaping cups frozen mango
- 4 tsp pure maple syrup
- 1 tbsp fresh lemon juice
- splash water as needed
For the Raspberry Swirl
- 1½ cups frozen raspberries
- 1½ tbsp pure maple syrup
- splash water as needed
Instructions
- Blend together the mango sorbet ingredients until smooth. Add in a splash of water and stop to scrape down the sides of the blender as needed.
- Once the sorbet is ready, spread the mixture evenly in a freezer-safe container.
- Now add the raspberry sorbet ingredients to a blender. Blend under a sorbet texture forms.
- Using a knife, swirl the raspberry sorbet into the mango sorbet.
- Use an ice cream scooper to serve the sorbet into individual cups. Enjoy!
Notes
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Storage
- Store in an airtight container in the freezer for up to one month.
