Kalyn's Kitchen

Low-Sugar Mango Sorbet

This recipe shows you how to make delicious Low-Sugar Mango Sorbet without an ice cream freezer! 

PIN Low-Sugar Mango Sorbet to try it later!

Low-Sugar Mango Sorbet finished sorbet in bowls

Please look at this Low-Sugar Mango Sorbet made with no added sugar and imagine I’d been able to leave it in the freezer for 30 minutes more, and then it would have been completely perfect! I was going to a party and had to take photos of this just a little sooner than I would have liked, but if the sorbet was a tiny bit too soft, that’s easily fixed next time.

I didn’t have an ice cream freezer, so I made this using a method I found in the comments at AllRecipes, where I found the recipe I adapted for the sorbet. Mangoes are one of my very favorite fruits, but now that this turned out so well I find myself thinking of a few other fruits it would be fun to make into sorbet for the hot weather we’re having. And this is a carb-splurge for me, but without added sugar it’s a lot lower in carbs than most recipes for sorbet; enjoy!

Low-Sugar Mango Sorbet process shots collage

How to Make Low-Sugar Mango Sorbet:

(Scroll down for complete recipe with nutritional information.)

  1. Combine the water and Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, bring to a boil and let it cool while you peel and cut up the mangoes. This mixture is a simple syrup to sweeten the sorbet.
  2. You need mangoes that are very ripe for this recipe, and you can see by the juice that these mangoes I got from my nephew Nate were perfect. To cut up a mango, slice off the sides along the flat seed, then slice away any other mango flesh that clings to the stone. Then peel each piece. (The oblong shaped seed is on the bottom right in this photo.)
  3. Coarsely chop the mango and put it in a food processor. Add the lime juice and process about 45 seconds, until the mango is mostly pureed. Then add the cooled simple syrup and process another 45 seconds or so, until the mixture is completely smooth.
  4. Put the mixture into a bowl with a tight fitting lid and put it in the freezer, taking it out every 30 minutes and scraping away the frozen parts and whisking until it’s smooth.  Here’s my sorbet after one hour.
  5. After two hours the mixture is getting a little more frozen. (Remember, I am whisking it every 30 minutes.)
  6. After three hours, it’s quite slushy.
  7. And the next-to-the-last photo how it looked after 3 1/2 hours when I had to take photos so I could go to a party, but next time I’ll leave it about 30 minutes more.
  8. Even thought it might have been a little soft, the Low-Sugar Mango Sorbet was delicious!

Low-Sugar Mango Sorbet square image of finished sorbet

More Tasty Mango Recipes for Hot Weather:

Mango Lassi from Kalyn’s Kitchen
Black Bean Salad with Mango and Avocado
Mango Peperoncini Salsa with Red Bell Pepper, Lime, and Cilantro

Low-Sugar Mango Sorbet finished sorbet in bowls

Low-Sugar Mango Sorbet

Yield 4 servings
Prep Time 20 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes

This recipe shows you how to make delicious Low-Sugar Mango Sorbet without an ice cream freezer and the Mango Sorbet has only 4 ingredients and is a perfect hot weather treat!


  • 2 large very ripe mangoes
  • 1/2 cup water
  • 1/2 cup Golden Monkfruit Sweetener (see notes)
  • 1 1/2 T fresh lime juice


  1. In a small pan combine the water and Golden Monkfruit Sweetener (affiliate link) and bring to a boil.
  2. Turn off and let the mixture cool while you peel and cut up the mangoes.
  3. To peel mangoes, slice along each side of the flat seed, guiding your knife to come as close as you can to the mango seed.  Then slice away any other mango flesh that still clings to the seed. Peel away the skin and chop the flesh.
  4. Put the chopped mango and lime juice in a food processor and process for about 45 seconds, until the mixture is quite pureed.
  5. Add the cooled simple sugar mixture and process about 45 second more, until there are no lumps.
  6. Put the mixture into a plastic bowl with a tight fitting lid and put it in the freezer.
  7. Ever 30 minutes, remove bowl from the freezer, scrape away the frozen part around the edges and whisk it into the mixture.
  8. Total freezing time is about 4 hours, depending on how cold your freezer is. (I would freeze it the full 4 hours next time for a slightly firmer sorbet.)
  9.  Divide into individual bowls and serve.


I love Golden Monkfruit Sweetener (affiliate link) but use any granulated sweetener of your choice.This recipe could easily be doubled and made in an ice cream freezer.

Recipe adapted from Mango Sorbet at AllRecipes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 62Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If made with an approved low-calorie sweetener, this Low-Sugar Mango Sorbet would be approved for phase 2 or 3 of the South Beach Diet. Portion size for phase 2 is 1/2 of a mango, so if you made this into four servings that would be the right size portion. Mangoes are relatively high in sugar, so this can never really be low-carb even without added sugar.

Find More Recipes Like This One:
Use Fruit Recipes or Dessert to find more treats like this one! Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Low-Sugar Mango Sorbet

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    51 Comments on “Low-Sugar Mango Sorbet”

  1. It's been very hot on the east coast this holiday weekend, and this mango sorbet would hit the spot!

  2. Yes, I have that sensitive teeth issue sometimes with purchased frozen things so I know what you mean.

  3. I really like the idea of making this sorbet in the freezer; that way you also have more control over the texture. I sometimes find ice cream "too cold" (sensitive teeth) so this extra bit of control is most appealing. Thanks for the inspiration!

  4. Marie, thanks for that helpful information.

  5. Dawson – I've had the same issue. I always get a little "shell" around it (apparently that happens with low-fat and/or low-sugar concoctions), but I found that if you open it up and stir every 2-3 minutes, that clears up the issue of that shell forming. Once it's all done mixing, stir it up again and then let it sit, covered, for 5-10 minutes, and it should harden up pretty well. It'll still be soft-serve consistency, but it'll all be the SAME consistency 🙂

  6. Pam, we were writing comments at the same time. I'll definitely make it again when I see a good price on mangoes too. And I'm liking the idea from Louse of adding a little coconut milk.

  7. Awesome Dawson, that's disappointing. I was just reading the reviews on Amazon and some people mentioned being sure that the container is frozen enough when you start. You might check there to get some ideas.

    Susie I am jealous just imagining how cheap mangoes must be there. I love them but don't splurge on them too often here.

  8. I'll have to bookmark this for the next time mangoes go on sale!

  9. Wow, that seems too easy! I have some fresh mangoes ready to be eaten so if I can restrain myself from just eating them, I'll give this a try.

  10. Yummers!!!

    @Marie: I bought that Hamilton Beach soft-serve ice cream maker, too. It's a great concept, but I've not had good luck with it in 3 tries (strictly following the owner's manual). The mixture froze solid about 3/4" from the walls, but was still nothing but "soup" in the center.

    Before I return it to the store for a refund, any hints for success?

  11. Marie, I have to admit that after seeing how good this was with the Stevia I am tempted to buy one. Will check out that brand. Hope you like the sorbet!

  12. I recently bought a single-serve, soft-serve ice cream maker from Hamilton Beach, for around $30. It's small and super easy to use (plug in, add ingredients, turn on, wait 10 minutes and then devour). I usually just throw in some yogurt and chopped strawberries, but I bet this mixture would taste awesome in there. I bought some mango at the store today, might have to try this!!!

  13. Louise, I love the idea of adding coconut milk!

    Nisrine, me too! And truly, the taste of the stevia was great in this.

    Nancy, thanks!

    Angel, even though most phase one dishes are low in carbs, South Beach is not really a low-carb diet. Most fruits are allowed for phase two and three.

    Lydia, I think peach would be amazing; will have to try that when peaches are abundant.

  14. I love the method; it's similar to the way you make granita. I'm thinking about peaches and nectarines, and raspberry puree with the seeds strained out. Lots of experimenting to do!

  15. Dont mangoes have carbs? they are a fruit

  16. Yummy Kalyn, this sorbet looks delicious!

  17. Kalyn, your mango sorbet looks delicious. I love that it's low-sugar and guilt-free.

  18. hmm I was wondering whether the processing would make it sorbet-like, but I guess it needs the sugar crystals! I like the milk idea – some coconut milk would be delicious!

  19. It didn't seem overly sweet to me. Without the simple syrup it would just be frozen mango, which I'm sure would taste good but it wouldn't have the texture of a sorbet. Might be fun to try though. I wondered about using milk with the mixture for a creamier dish too.

  20. This looks great! But I am wondering, does it even need the added sugar/sweetner? I would be curious as to if it is sweet enough without!