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Mango Sherbet Recipe with Ginger & Lime

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Mango Ginger Lime Sherbert

Mango Sherbet with Ginger & Lime

Jessica Braider
It’s so easy to make and tastes light and refreshing. You can substitute any flavor of yogurt you like or have on hand, or for a vegan version, use dairy-free yogurt or coconut milk. (You may need to add a little extra sweetener if the coconut milk is unsweetened.) It’s so good for you, why not serve it for breakfast as well?
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Prep Time 5 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 4 servings


  • 2 1/2 cups frozen mango
  • 12 oz. strawberry banana low fat yogurt (or use any variety)
  • 1 lime use the juice plus 1/2 tsp. zest
  • 1/2 tsp. ground ginger or more to taste


  • Put the mango in a microwave-safe dish and microwave it for 30 – 60 seconds until it just begins to soften.
  • In a blender or food processor, combine all of the ingredients, and process until smooth.
  • Transfer to a freezer-safe container and freeze it for at least 15 minutes, or until it becomes somewhat firm. Serve immediately or freeze it for up to 2 weeks.


Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Breakfast/Brunch, Company/Entertaining, Dairy-Free, Dessert, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Make-Ahead, No-Cook, Nut-Free, Spring, Summer, Vegan, Vegetarian
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