Stay cool with scoops of refreshing and healthy watermelon mango sorbet! Watermelon and mango are a wonderful flavor combination, and I love how beautiful the bright red of the watermelons intertwines with the deep gold of the mango.
Easy mango watermelon sorbet
The sorbet doesn’t taste overly sweet and is super easy to prepare. This frozen treat is also vegan, and you only need two ingredients to whip up a batch. The first step is to cut mangos and watermelon into bite-sized chunk and then freeze them solid. It’s even quicker and less hassle to buy frozen fruits.
The next step involves blending the frozen mango and watermelon chunks until smooth and swirl the two fruit purees. So good! And for other desserts to beat the heat try our delicious no-churn mint ice cream.
- 300 g (2 cups) frozen watermelon balls or chunks (approx. 1/4 fresh seedless watermelon, peeled)
- 300 g (2 cups) frozen mango chunks (1 1/2 – 2 fresh mangoes, peeled and stoned)
- Freeze the fruits. If preparing the fruit sorbet with fresh fruits, cut the watermelon and mango into 2.5 cm (1 in) cubes. Place the fruit chunks in a single layer on a baking tray (sheet) lined baking (parchment) paper. Freeze until firm, for about 3 to 4 hours. Skip to the second step if you already have frozen fruits at hand.
- Blend the fruits. Put the frozen watermelon balls or chunks into a food processor and blend until smooth. Pour the watermelon sherbet into a large freezable container. Then process the mango cubes until pureed. Add the mango puree to watermelon sherbet and swirl with a fork to create a marble effect. Freeze for again for 15 to 30 minutes. Store in the freezer.
- Serve the watermelon mango sorbet. Before serving, remove the sherbet from the freezer and defrost on the counter for 5 to 10 minutes. Scoop into dessert bowls or ice cream cones.