This 4-ingredient sorbet is incredibly delicious and super easy to make! The combination of mango, passionfruit, coconut, and raspberry makes this the perfect creamy summer treat (made entirely without added sweeteners!)
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The secret to Making the Easiest Sorbet? A Juicer!
I made this sorbet using my favorite juicer (the Nama J2 Cold-Press Juicer – you can read my full review of it here) and a sorbet attachment. If you don’t have a juicer, you can also use a food processor (be sure to read the recipe notes for the recipe adaptations.) Who knew making sorbet could be so easy?
I love sorbet (especially on hot summer days!) because it’s so naturally sweet, refreshing, and delicious. Making it with a juicer is truly the easiest and most practical way to make the best sorbet (be sure to check out my step by step tutorial here.)
TIP: To get 10% OFF The Nama J2 Juicer, simply use the discount code “BOV10” at checkout.
Ingredients You’ll Need
- Frozen Mango: mango is the perfect fruit to use in sorbets! It makes for a super creamy and smooth end result! Instead of mango, you could also use frozen peaches or pineapple.
- Frozen Raspberries: raspberries add a beautiful pink color to this 4-ingredient sorbet. If you can’t find raspberries, frozen strawberries, blueberries, or cherries will work too.
- Frozen Passionfruit: for a little extra tropical boost, passionfruit is the perfect add-on. Instead of passionfruit, you could also use cantaloupe!
- Frozen Coconut Milk: be sure to use frozen coconut milk or cream, not frozen coconut milk! Coconut milk or cream will add the perfect amount of creaminess to this recipe (whereas frozen coconut meat would yield a texture resembling shredded coconut.)
- Optional Toppings: the sorbet is great as is, but if you feel like adding a few toppings, feel free to add any you’d like! I love adding a little lemon zest and a pinch of sea salt flakes!
Recommended Equipment
In order to make this sorbet with a juicer, you’ll need a cold-pressed juicer with a sorbet attachment. The one I personally love and use almost daily is the Nama J2 Cold-Pressed Juicer (TIP: use the code “BOV10” at checkout for 10% off all Nama Juicers & accessories.)
If you have a different kind of juicer, be sure to check the manufacturer’s website to see if they offer sorbet attachments. If you don’t have a juicer, you can use a food processor. The result won’t be quite as smooth, but it’ll still do the trick! (Be sure to read the recipe notes in the recipe card below.)
How to Make this 4-Ingredient Sorbet (Step by Step)
Start by setting up your juicer with the sorbet attachment.
Next, take your frozen fruit and coconut milk cubes out of the freezer and let them thaw for just 1-2 minutes (make sure they don’t thaw for much longer than that.)
Turn on your juicer, and start adding the frozen fruit chunks one by one using tongs or your hands.
The sorbet will start coming out of the juicer (where the juice pulp normally would) right away.
Either serve right away or transfer the sorbet to an ice cream container.
Then either store in the freezer for later use or serve with your favorite toppings, and enjoy!
4-Ingredient Sorbet – RECIPE CARD
Use this recipe card to save or print this 4-ingredient sorbet recipe and be sure to read the full post above for additional step by step photos.
Easy 4-Ingredient Sorbet (Mango, Passionfruit, Coconut & Raspberry)
Ingredients
For the Sorbet Base
- 2 cups frozen mango chunks
- 1 cup frozen raspberries
- 1 cup frozen passionfruit chunks
- 1/2 cup frozen coconut milk cubes - see notes
Optional Toppings
- 2 teaspoons lemon zest
- 1 pinch sea salt flakes
Instructions
- Set up your juicer by inserting the sorbet attachment (if your juice or smoothie strainer is still in place, be sure to remove it first).
- Let your frozen fruit and coconut milk cubes thaw for just about 1-2 minutes (no longer than that as they might thaw too much.)
- Turn on your juicer and start adding the frozen cubes one by one. The sorbet will start coming out (where the juice pulp normally would) right away.
- Either serve and enjoy the sorbet immediately or transfer to an ice cream container and store in the freezer for later!
Equipment
Notes
- To freeze your own coconut milk, use unsweetened canned full fat coconut milk or cream and fill an ice cube tray (those making extra small cubes are ideal.) Place in the freezer for at least a few hours.
- To make this sorbet with a food processor instead of a juicer, let the frozen fruit and coconut milk cubes thaw for a bit longer (about 5 minutes), then add them all to your food processor at once and start blending (pulse first, then increase the speed little by little.) Blend until you get a smooth consistency. Then place the sorbet in the freezer to firm up a bit before serving.
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