Mango Sorbet with Pistachios

Mango Sorbet with Pistachios

This dairy-free summer ice cream is so delicious that you will make it your go-to summer treat. Make it with fresh mango if available.

Prep Time: 15 minutes

Total Time: 15 minutes (+4 hours freezing time)

Serves: 8

Skill level: Beginner

Dairy-Free, Egg-Free

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  • 3 cups frozen chopped mango
  • 2 ripe bananas, sliced and frozen
  • 1/2 cup Ripple Vanilla
  • 1 tbsp honey
  • 1 tsp fresh lime juice
  • 1/4 cup chopped toasted pistachios (salted or unsalted)
  1. In food processor, process mango, bananas, Ripple Vanilla, honey and lime juice until smooth.
  2. Transfer to 9- x 5-inch loaf pan lined with plastic wrap or parchment paper. Cover and freeze overnight.
  3. To serve, remove from freezer and let stand for 10 to 15 minutes. Scoop into bowls and sprinkle with pistachios.


– Stir additional pistachios into sorbet after puréeing and before freezing if desired.
– For a spicy hot twist, add a generous pinch of cayenne pepper to the mixture.

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