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. Awesome Dawson, I hope you can figure out how to get the results you want.

    Donna, love that idea. I have your tofu book; going to look to see if it has that recipe.

    Sharan, I always have light vanilla soy in the fridge; great idea!

  2. That sounds delicious! I would love to try this with some soy milk (maybe even vanilla soy)

  3. Thank you so much for sharing this method. I made a tofu "ice cream" once and didn't use an ice cream freezer. Here's how it worked: freeze half the mixture solid. Cut it into cubes. Whirl the liquid mixture and the frozen cubes in your food processor. It worked like a charm!


  4. @Kalyn: Yeah, it was really a bummer because the concept is perfect for someone who lives alone! I did check out the comments on Amazon before I purchased the unit, then went back again and wrote down all of the little tricks people had commented on. I don't think the problem is not having the container frozen enough because it was in my upright freezer (thermometer confirmed 0.00 degrees) for 8 hours the first time, 12 hours the second time, and 24 hours the third time!!!

    @Marie: Thanks for the tip. I'll give it one more try and do the stirring as you suggested. I REALLY want this to work so I can indulge my sweet tooth sensibly ^_^

  5. Meeta, I'm trying to lose a few pounds as a diet "tune-up", so I'm telling myself I can have an ice cream freezer when I do it!

  6. I love mangoes too and this is the perfect colling dessert for hot summers. The consistency looks wonderful but with an ice-cream maker it saves the trouble of all that whisking. Lovely Kalyn.

  7. Jeanie, thanks. I loved it.

    Sangeeta, after this I'm thinking I will plant some stevia next year.

    Sushma and Eve, I agree, mangoes are so delicious!

    Joanne, hope you like it.

    Shirley I'm thinking mango ice cream with coconut milk might be the next thing I'll try!

    Sally, thanks for the tips. (And for saying I'm your blogging idol; blushing here.)

    Janine, lucky you. Mangoes are a bit of a splurge here, but worth it!

  8. I'm always on the lookout for good sorbet recipes to try and yours looks fantastic, especially since mangoes are easily available where I'm at!

  9. Hi Kalyn! Long-time reader, infrequent commenter here . . . Had mango sorbet at a friend's house a few weeks ago and she served it in the mango shell halves, which she'd frozen. I thought I was digging into a mango, it was so perfect! Also, an easy way to slice mango pieces: cut a tic-tac-toe grid almost all the way through the mango half to the skin, flip it out, and slice the little squares off the skin. This method works well for all those pesky fibers.

    My sister recently found out she's diabetic, and I have sent her your link for LG recipes. You are my blogging idol!

  10. Oh, Kalyn, this sorbet looks and sounds so refreshing! I made mango ice cream a while back and we loved it, but this mango sorbet made with stevia seems like a better choice for these super hot days, especially after holiday indulgences. 😉


  11. This recipe has made me SO happy! I absolutely adore mangoes and agree that they're sweet enough as is! I'm so trying this.

  12. i love mangoes, this really looks delicious.

  13. Love Mangoes!! Will surely give this a try!!

  14. Lovely pictures and i am more intrigued because i grow Stevea and have posted a picture on my blog recently. Using fresh stevea leaves is as good for sweetening and i have tried a mango sorbet with mint and fresh stevea leaves. Glad to read this post.

  15. That looks so good. Thanks.

  16. Jeanette, the stevia in packet that I tried was ghastly. But this tasted just great.

  17. Kalyn, this looks like such a nice hot summer treat! I buy mangoes by the case at a local Indian store (they are so much less expensive than the regular supermarket). Haven't used stevia much, but glad to hear you were happy with the way it tasted as I've stayed away from stevia because I've heard about the aftertaste it sometimes has.

  18. Ricki, sounds like a great idea for portion control. I was never a fan of stevia (couldn't get used to the taste of it in coffee) but this product tasted great!

  19. This is my kind of sorbet! And what a gorgeous color. I haven't seen stevia in the raw here, but will definitely look for it.

    And here's a tip for an even better way to make the sorbet if you're having it at home (this is my default method now): after you first blend the mixture, freeze it in individual silicone muffin cups. Pop 'em out and store in a freezer bag. When you want sorbet, take out one "muffin" per serving. If you can, cut each into quarters. Put the chunks back in the food processor and process just until it comes together–you will have a thick, creamy, but still-frozen sorbet! All the ice creams on my blog are made this way, and I love it, as you never get that rock-hard texture after it sits for a few days (since it's always freshly blended), and you can make exactly as much as you want at a time. 🙂

  20. TW, it was about 90F the day I made it, so it definitely hit the spot here!