Vegan Mango Sorbet

This vegan mango sorbet is a great way to utilise tinned mango, and it doesn’t compromise on the taste. Whether enjoyed as a cooling snack on its own or as an accompaniment to desert this recipe is perfect for summer.

Vegan Mango Sorbet

Difficulty: Easy
Prep time


Freezing time



You will need a freezer safe bowl or loaf tin. This recipe also requires a blender


  • 400g mango chunks in juice

  • 1 tbs fine caster sugar

  • 1/4 tsp fine sea salt

  • 3 tsp lime juice


  • Dissolve the sugar and salt completely in 1/2 cup boiling water.
  • In a blender blitz all of the mango, lime juice and sugar/salt water until smooth.
  • pour into your bowl or tin, cover and freeze overnight.
  • To serve, leave to soften for a couple of minutes before scooping out. To make this easier dip your spoon in boiling water before forming into the sorbet balls.
  • Top with a couple of mint leaves (optional), and enjoy!


    Ingredients Available At The Postal Pantry

    Lydia Brayshaw