This sweet and tangy summer sorbet is sure to keep you cool—with only four ingredients and pure maple as its only sweetener, it’s a much healthier option than anything from the ice cream truck! Sometimes it’s best to keep it simple—the natural flavors of peach and mango are so delicious, I’ve made this for myself without any sweetener at all. All you need is a food processor or blender, and a good container for the freezer.
Trading super sugary, processed snacks for fruits is always beneficial to one’s diet and health. Mangoes contain iron, calcium, and antioxidants. Peaches are high in vitamin C and have anti-inflammatory properties. While natural maple is high in sugar, you do get some vitamins and minerals along with it, but you can omit the maple from this recipe if you are avoiding all sugars.
Simple Peach Mango Sorbet
1 (10 oz) bag of organic frozen mangos
1 (10 oz) bag of organic frozen peaches
Juice of 2-3 limes
2 tablespoons organic pure maple syrup (more to taste, if preferred)
- Add the slightly thawed peaches to a food processor or blender. Pulse several times to get things started—the peaches take longest to break down.
- Add in the mango chunks, lime juice, and maple. Continue to blend until the mixture starts to become smooth, with just a few small chunks of fruit.
- Taste and adjust lime juice and maple as you see fit. Remove any huge chunks that may still be present (I always find one or two peach slices that just won’t break down).
- Transfer sorbet to an airtight container and freeze approximately 45 minutes to one hour.
- Peach Mango Sorbet with Mint. Add ¼ cup of chopped mint leaves to the food processor and follow the recipe. Mint adds a layer of freshness, and nothing says summertime like fresh-picked herbs!
- Peach & Berry Sorbet. Use two bags of peaches and add in a small bag of frozen blueberries. Or strawberries, or blackberries, or mixed berries . . . you get the idea!
- Single-Serve Peach Mango Sorbet. Freeze the sorbet in smaller containers if you have them. This is terrific for kids’ snacks or for portioning purposes.
If there is time, let the frozen fruit thaw for about 30 minutes before you start. It’s a lot easier on the food processor blade, and the fruit will break down more easily.
Mangoes boast iron, calcium, and antioxidants. Peaches contain vitamin C and have anti-inflammatory properties. Doctors often recommend peaches and other stone fruits to patients at risk for obesity-related diseases. While natural maple is high in sugar, it contains minerals including zinc, iron, potassium, and calcium.
You can freeze your own fresh fruit. Dice the fruit, transfer to a sheet tray, and place in the freezer. Once frozen, transfer your fruit to a freezer bag, and use whenever you’re in the mood for sorbet or smoothies. Peaches and mangoes may turn brown when freezing—to avoid this, dip the fruit in lemon water, then pat dry before freezing.