Homemade Mexican Mango Sorbet (Good For Your Gut)

Just in time for summer, this mexican-inspired sorbet is a spicy and sour twist one of my favorite go-to snacks, made from Culina Yogurt, a local dairy-free yogurt brand from Austin, Texas.

It is by far one of the most delicious and satisfying cool treats that is not only good for your gut (hellllooooo probiotics!), but also has zero added sugar or artificial ingredients. I always preach eating whole foods that are minimally processed, so what better way to stay true to what I preach than a 3 ingredient recipe?!

I have always held mangoes close to my heart since to me, they are the ultimate tropical summer-time fruit. Being that I am of Cuban descent, originally from Miami. One of my fondest memories is anticipating summer anxiously throughout the winter and spring months, since summer time in Miami is all about the mangoes. Right around June all of the mangoes are ripe enough to eat. And there are so many mangoes all over the city that my grandmother would literally bring them in by the trash bag load (and not the small white trash bags, but the large heavy duty black ones that are used primarily for lawn work).

Ok….. enough about mangoes...

Since I moved to Texas, my taste buds have discovered so many different types of chili, and Tajin has definitely taken the well-deserved title for first-place. It is mostly savory and has a nice kick of lime.

If you have never tried Tajin before, I always suggest going very lightly at first since it a little on the salty side.

And if you want a zero-salt alternative, you can always add a non-salted chili powder on top instead.

This recipe yields 1 serving:

Cooking Time:

10 minutes


2 cups frozen mango chunks

2 heaping tbsp dairy-free plain yogurt

Tajin chili seasoning


Step 1:

Measure out 2 cups of the frozen mango chunks.

The texture will come out the smoothest is you let the mango chunks thaw out for a few minutes before tossing it into the blender.

Step 2:

Pour 2 cups of frozen mango chunks into the blender and add 2 heaping tbsp of the yogurt.

Step 3:

This is where your patience is being put to good use…

Pulse until the ingredients stick to the sides, and use a wooden spoon to press down the ingredients.

You will repeat this process until the consistency becomes smoother (probably a dozen times or so).

This is the most important step the ensure that the texture is smooth, so take your time and be patient 🙇‍♀️

Step 4:

Once the consistency becomes smoother, put the blender on the lowest setting and let the ingredients mix for a 1 ½ minutes to 2 minutes. (I blended it only for 90 seconds on low and still had a few chunky bits of frozen mango).

Step 5:

Serve your mango sorbet into a bowl and add a little bit of Tajin for an extra kick :)


Nutrition Facts:

Here are the macronutrients for 1 serving that yields one large bowl.

Tota Calories: 430 cal

Fat: 26.2 g

Carbs: 53g

Sugar: 46g

Added sugar: 0g

Protein: 2.8g

BAM! 💥

That's it!

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