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Homemade Mango & Passion Fruit Sorbet in 5 Minutes (No Machine)

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Hi Bold Bakers!

I am a lover of tropical flavors like mango, coconut, papaya … the list goes on. They are wonderfully sweet and perfumed and when blended they become quite creamy. My Homemade Mango & Passion Fruit Sorbet has all of that and then some.

My Homemade Sorbet is made using the exact same logic and engineering as my 2 ingredient No Machine Ice Cream recipe. You need an ingredient (e.g. frozen fruit) to give you a thick base and you add liquid sugar (e.g. condensed milk) to help it freeze. So I thought, why can’t I apply my ice cream technique to a sorbet? Well, you can, I did, it works and it’s awesome!

By definition my recipe is technically more of a sherbet than a sorbet because it contains milk but personally I think it is more of a sorbet than anything.

Condensed Milk is an important ingredient in this recipe and can’t be left out. If you cannot buy it easily then I’ll do you one better and show you how you can make your own. The recipe is very simple and probably more cost effective than buying it in the store. You can find my Homemade Condensed Milk recipe here.

Although I use condensed milk this recipe can be made Vegan by using Dairy Free Condensed Milk. It’s simply made using coconut milk and sugar so this condensed milk is perfect for sorbet and also my Dairy Free Ice Cream recipe. If you do dairy free baking (or just like the taste of coconut) my Dairy Free Condensed Milk recipe is really handy to have a stash in the fridge and it stays fresh for weeks.

Want even more Sorbet flavors? Check out my Strawberry & Lime Sorbet, Raspberry Sorbet, Cantaloupe & Mint Sorbet and Chocolate & Banana Sorbet.

Also, you can buy the same ice cream containers I use here on Amazon and check out a few of my favorite frozen treat accessories below.

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4.78 from 9 votes
Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes
Homemade Mango & Passionfruit Sorbet (No Machine)
Prep Time
10 mins
Total Time
10 mins
 
Servings: 4 servings
Calories: 147 kcal
Author: Gemma Stafford
Ingredients
  • 3 cups (15oz/390g) mango, frozen
  • ¼ cup (70g/2 ½ oz) fat-free condensed milk
  • 1 passionfruit
Instructions
  1. Combine the mango, passion fruit and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
  2. Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
  3. Keep in the freezer for up to 6 weeks.
Recipe Notes

SmartPoints: 8
PointsPlus: 4

Nutrition Facts
Homemade Mango & Passionfruit Sorbet (No Machine)
Amount Per Serving (1 g)
Calories 147 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 34mg 1%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 29g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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62 Comments

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  1. BlackBird8964 on January 31, 2019 at 2:59 pm

    Hi, Gemma! I’m Clarisa, and I wanted to ask if it’s possible to make Passion fruit and orange ice cream using your 2 ingredient recipe 🙂 . My idea is to use one passion fruit and just a tiny bit of orange juice and maybe add a bit of the zest to give it more flavour and some bitterness. Is that a good idea? I’m kind of scared that it will form too many ice crystals, or that the flavour won’t be pleasant 🙁 . It’s my boyfriend’s favourite ice cream, that’s why I want to give it a try 🙂 ..
    I’ve made a lot of your recipes and they always turn out great! Thank you so much for sharing your knowledge with us! ♥.
    Hugs from Argentina! 🙂

    • Gemma Stafford on February 1, 2019 at 3:46 pm

      Thank you for the lovely message, i think that flavor sounds amazing! It would work very well 😀

  2. Angharad on August 20, 2018 at 12:01 pm

    Hola,
    Love your tropical fruit recipes. I traded retirement for volunteer teaching in rural Guatemala, where l have loads of fruits. The issue here is EVERYTHING must be cooked! Can l boil the fruits, then freeze them, then proceed ! Seems reasonable to me.

    • Gemma Stafford on August 21, 2018 at 4:29 am

      Hi there Angharad,
      wow! what a change for you, very brave, and such a great service to others, well done you.
      I am a bit mystified! I am not sure how you would work it. For mango, I think you would need to cube it, steam it rather than boil it, and cool it before freezing. How would you know that it is safe though? I am not sure. I am sorry, I am out of mt comfort zone here.
      Other fruits would possible be the same, but I am not comfortable giving this advice, and that is just because of the food safety issues.
      I had an idea that as long as the fruit had a skin, and you dealt with that, then the fruit is protected, but I am not too sure. Alcohol is a good anti bacterial too, but safety comes first.
      Sorry, not much help, other Bold Bakers may like to row in here to HELP!
      Gemma 🙂

  3. Ursula on August 16, 2018 at 10:38 pm

    Hi Gemma,

    Love your 5- minute sorbets!

    One question: Your recipes call for fat-free condensed milk – I can’t think of where to look for it, and even when I make my own with your recipe, it wont be fat-free. I managed to get sweetened conensed milk with 8gr of fat per 100gr, will that be ok?

    • Gemma Stafford on August 19, 2018 at 12:25 pm

      Hi! You can use any sweetened condensed milk and it will work well. Fat Free refers to the type of milk you use in the condensed milk, so if you make your own with fat free milk then there you go. 🙂

  4. Babita on May 26, 2018 at 8:14 pm

    Can I make it without passion fruit.

    • Gemma Stafford on May 27, 2018 at 2:20 am

      Hi there,
      Yes, certainly, the mango will have sufficient flavor,
      Gemma 🙂

  5. Aries on April 29, 2017 at 1:49 am

    Hi Gemma,
    I have some frozen pineapple, instead of pure pineapple sorbet, I’m wondering what will go really nice with it?

    Thanks in advance!

    Aries

    • Gemma Stafford on April 29, 2017 at 3:14 am

      Hi Aries,
      Pineapple always goes really well with fruits which would grow beside it. Mangos, papaya, passion fruits will be delicious. A little lime zest will work well too. Beware of adding very juicy fruits, as the juice will become icy. Fleshy tropical fruits will be best!
      Gemma 🙂

  6. Чарлс on April 15, 2017 at 2:33 am

    Here in fyr Macedonia its hard to by passion fruit you can only get it In Skopje so could I just replace with with 6 ras or is that to many

    • Gemma Stafford on April 15, 2017 at 4:00 am

      Hi there,
      Go to the recipes and find one that will suit what you have available to you.
      You can mix these up, but tropical fruits are best kept together. You could make a puree with the raspberries and swirl that through, that will be good,
      Gemma 🙂

  7. Maggie on March 26, 2017 at 3:16 am

    Hi, Just made mango sorbet for today, it has gone gard in the freezer, how long to defrost need help asap thanks

    • Gemma Stafford on March 27, 2017 at 12:45 pm

      Hi Maggie,
      Did you freeze the mango before you mixed the sorbet? This is important as it suspends the ice crystals. adding the sugars helps too.
      If it is too hard, 20 mins at room temperature should bring it back. Store bough ice creams have emulsifiers added to keep them soft, homemade generally needs to stand before serving,
      Gemma 🙂

  8. Maggie on March 23, 2017 at 5:27 am

    Hi, I want to make Mango Sorbet without the passion fruit, do I have to keep taking it out of the freezer every so often to mix it up, and do I add lemon juice to the mix thanks

    • Gemma Stafford on March 25, 2017 at 4:10 am

      Hi Maggie,
      No, you do not have to churn this, nor do you need to add lemon juice. Mango is a fleshy fruit and will work well for you,
      Gemma 🙂

  9. Liz on January 7, 2017 at 6:33 pm

    I love, love this recipe!! I just made Pineapple and raspberry and it turned out so smooth and delicious. I’ll be making many pints of this recipe with lots of different fruits and berries. The combo’s are endless. Thanks Gemma for the awesome recipe.

    • Gemma Stafford on January 9, 2017 at 2:13 am

      Hi Liz,
      Good, I am really happy to hear that. It is a good one for warm weather!
      Gemma 🙂

  10. Cindy on October 6, 2016 at 7:46 am

    Hi Gemma,

    May I ask if I were to use papayas, the amount will be the same? And what’s your recommendation of other stuffs to go in with the papaya? I love the colours of your ice-cream! They’re so vibrant and can’t believe they’re only made from fresh frozen fruits!

    • Gemma Stafford on October 7, 2016 at 11:08 am

      Hi there Cindy,
      Paoaya is a soft flavor, which works well wit lime, as you probably know!
      It is a fleshy fruit, so should work well in sorbet, but it will need a lift with the citrus!
      Gemma 🙂

      • Cindy on October 8, 2016 at 6:52 am

        Thanks Gemma for your recommendations and advice! Will definitely try these few days! Just wonder if the amount the same for the amount of papaya to the amount of condensed milk ? If not what’s the amount or ratio like?

        • Gemma Stafford on October 9, 2016 at 9:01 am

          Treat it like mango, same proportions, Gemma 🙂

          • Cindy on October 9, 2016 at 4:30 pm

            Thanks so much Gemma! I’ll definitely try to make some and let you know the outcome!

            Appreciate your advice! 🙂

            Cheers,
            Cindy

            • Gemma Stafford on October 10, 2016 at 1:28 am

              Good to have you with us Cindy 🙂



  11. Selena shake on July 19, 2016 at 2:05 am

    Sorry I asked you the same thing again ?
    I forgot to refresh the page so my comment just wasn’t there

  12. Selena shake on July 19, 2016 at 2:03 am

    Hi jemma
    I cannot put the passion fruit in so I wanted to put lime instead but I don’t know how much i should put.and also should I put lime juice or lime zest

    • Gemma Stafford on July 20, 2016 at 2:00 am

      Hi Selena,
      The difficulty with citrus is that it is really high in ‘water’ and will freeze really hard. The more traditional way of making sorbet is best for this. (http://bakecookeat.blogspot.ie/2010/07/smooth-homemade-lime-sorbet-without-ice.html) here is a simple version, using just a hand mixer. You can also try my strawberry and lime version. Just remember that water freezes like ice, this will guide your fruit selection,
      Gemma 🙂

  13. Selena on July 18, 2016 at 8:53 am

    Hi jemma
    How much lime zest do I need to add if i don’t put the passion fruit ??
    (Ps I loooove your YouTube channel sooooo much)

    • Gemma Stafford on July 18, 2016 at 10:18 pm

      Hi Selena,

      You can add the zest of 1 lime. I’m delighted you like my videos, thanks so much for being apart of the community 🙂

  14. manpreetboldbaker on June 25, 2016 at 10:37 pm

    Hi gemma.. u are making us skilled 😉 .. i tried mango sorbet nd it turned out soooooo goooood… i wanted to share its picture with you.. can u plz tell me how can i add picture here

    • Gemma Stafford on June 28, 2016 at 7:39 pm

      Sorry for my late reply.

      Thanks so much, delighted you are making your way through my recipes. I would love to see your photos. Go to the recipe that you made and at the bottom of the page it say ‘SUBMIT YOUR OWN PHOTOS’.

      can’t wait to see them.

  15. Jessica on June 21, 2016 at 10:48 am

    I just made this using your homemade condensed milk and it was AMAZING ! I doubled the recipie and used nectarine instead of passion fruit and it was perfect.

    • Gemma Stafford on June 21, 2016 at 1:05 pm

      Hi Jessica,
      I am so happy to hear this, well done you! Stay tuned for lots more,
      Gemma 🙂

  16. Grace on June 6, 2016 at 4:43 am

    Hi Gemma!
    I made mine with half mangoes and half frozen pineapple. It was delicious! Thanks for all the awesome recipes 🙂
    (P.S. I was wondering if you could add a lightened-up version of the no-machine ice cream base (maybe with greek yogurt?) to your list of things to make! )

    • Gemma Stafford on June 6, 2016 at 10:37 am

      Hi Grace,
      I do have a frozen yogurt here on the website, it is light and delicious, I hope you enjoy trtying this too,
      Gemma 🙂

  17. Canary on June 3, 2016 at 7:01 pm

    Hi Gemma,
    Do you have to use frozen fruits or can you use them when they are fresh?

    • Gemma Stafford on June 6, 2016 at 3:19 am

      Hi there,
      Frozen fruits immediately convert to frozen dessert, they stabilize the sorbet, so yes they do need to be frozen,
      Gemma 🙂

  18. Shefali on June 1, 2016 at 12:20 am

    Hi gemma
    I made the mango sorbet just with mango it was yummy & creamy just loved it just wanted to ask whether I can blend these fruits in the mixer grinder
    And also can I whip the cream for ice cream with a mechanical hand whisker

    • Gemma Stafford on June 1, 2016 at 1:29 am

      Hi Shefali,
      I am happy that you enjoyed the sorbet. I am not sure what you mean by grinder? if it is a coffee grinder then no, it will not work for you. If it is a blender attachment then it should be good.
      I presume you are talking about the cream I use, which is fresh full fat cream, from cows milk. Then yes you can, this will whip easily in a couple of minutes using a hand mixer. This is also the only cream which will work in the ice cream recipe.
      Gemma 🙂

  19. Shefali on May 31, 2016 at 11:41 pm

    I just made the mango sorbet ……it was just soo yummmyyyy & creamyyy??loved it.
    Can I use mixer grinder for blending the sorbet & ice cream too??

  20. Nafisa on May 23, 2016 at 6:04 am

    hi gemma
    can u maje sorbet in coffee flavor

    • Gemma Stafford on May 23, 2016 at 11:55 am

      Hi Nafisa,
      I will add this idea to my list, I think it would be delicious if I can figure out how to make it without it becoming too icy.
      Gemma 🙂

  21. Danuta Pycherek on May 15, 2016 at 5:46 pm

    Hi Gemma! You are such a delight to watch and all recipes are amazing . I am not using sugar due to health reason but I can still love ice cream and sherbet . Is it possible to use stevia in you blender recipes for ice cream?

    • Gemma Stafford on May 16, 2016 at 12:48 pm

      Hi Danuta,
      Condensed milk is very sweet. It would be better for you to use coconut milk/cream or nut milk recipes for your desserts. This can be sweetened with stevia, coconut sugars etc. Check out the alternative recipes here on my website,
      Gemma 🙂

  22. Rach on May 6, 2016 at 8:12 pm

    Hi Gemma. I want to make this but I only have frozen passionfruit instead of fresh. I was wondering how this would affect the quantities?

    • Gemma Stafford on May 9, 2016 at 3:22 pm

      I haven’t tried this recipe with frozen passion fruit, but I’m sure it will be fine. Let me know how it turns out 🙂

  23. Trish on May 3, 2016 at 6:10 pm

    It’s me again! I just made blueberry and strawberry mixed together! What a wonderful taste.

    Gemma, I’m telling all my family and friends about your YouTube channel and web site! Fabulous.

    • Gemma Stafford on May 4, 2016 at 2:50 am

      Hi Trish,
      thank you so much, sharing on the internet is truly caring, I appreciate it,
      Gemma 🙂

  24. Zaina on May 1, 2016 at 11:38 am

    Gemma, thanks for the amazing recipes. I have had so much success with your recipes it is unbelievable! Also do you have any tips for young beginner baker? You are a great inspiration. Keep doing what you’re doing ( it’s awesome) – Zaina Q.

    • Gemma Stafford on May 1, 2016 at 11:58 am

      Hi Zania,
      Thank you so much for your kind comments, I am happy when you are happy. most of my recipes are suitable for first time bakers, and I have lots of followers who are young teens. Pancake recipes are a great start for young people, simple and good to eat too. Microwave mug recipes are a great hit. Thank you for being in touch,
      Gemma 🙂

  25. Trish on April 30, 2016 at 5:44 pm

    Gemma!!!!!! Wonderful! Wonderful. Wonderful!!!!!! The just made strawberry with a zest of lemon!! So fresh. Cheers from Canada!!! I watch your YouTube channel very often!!!

    • Gemma Stafford on May 1, 2016 at 12:14 pm

      Hi Trish,
      Thank you, I am so happy to hear that,
      Gemma 🙂

  26. Sophie on April 23, 2016 at 9:34 am

    My sister is making a this right now, just with mango. She put 3 and a half cups mango and 1 fourth cups sweetened condensed milk. Will that work?

    • Gemma Stafford on April 24, 2016 at 11:35 am

      Hi Sophie,
      Yes, it should be perfect!
      Gemma 🙂

  27. Hyemi on April 18, 2016 at 6:33 pm

    What do you do if the fruit get stuck in the blender and keep getting stuck even after I mix it up with a spoon. (After I turn off the blender of course?)

    • Gemma Stafford on April 19, 2016 at 2:27 am

      Hi Hyemi,
      This sounds like the speed of the blender is a bit low. When you break up the fruit you can increase the speed, this should do it!
      Gemma 🙂

  28. Frédérique Lambert on April 17, 2016 at 2:55 pm

    Hi Gemma! I’ve just finished making a batch of this, except it didn’t have passion fruit in it, and I replaced half of the mangoes with frozen peaches, it’s in the freezer right now! Thanks so much for these recipes! Next on my to-do list: raspberry, or even raspberry-lemon… Always a winning combo these two 😉

    • Gemma Stafford on April 18, 2016 at 3:33 am

      Hi Frederique,
      Mmmmm! me too, really sounds delicious,
      Gemma 🙂

  29. amirah on April 17, 2016 at 6:51 am

    if i leave out the passion fruit, how much more mango do i need to add?

    • Gemma Stafford on April 17, 2016 at 7:24 am

      Hi Amirah,
      Not a lot, or even any extra. The passion fruit is largely seeds and does not add a great deal of weight to this, just loads of flavor,
      Gemma 🙂

  30. Mahrukh on April 14, 2016 at 10:20 am

    Since passion fruit isn’t available in my country so can I leave it out?

    • Gemma Stafford on April 16, 2016 at 1:51 pm

      Hi Mahrukh,
      Yes you can, just increase the mango!
      Gemma 🙂

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