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Strawberry Mango Swirl Sorbet (Dairy Free & Vegan!)

I’m squeezing in a summer dessert before the summer is over and it is a super delicious, easy to make, vegan Strawberry Mango Swirl Sorbet! There are very few ingredients and if you wanted to, you could just make one flavor or the other. This recipe really is a two for one.

It’s fruity and refreshing. Perfect for a hot summer day. My husband and I gobbled it up the minute I finished photographing it for this post!

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strawberry mango swirl

Strawberry Mango Swirl Sorbet

A Note on Equipment:

The strawberry sorbet does require an ice cream churner. I have an ice cream churning bowl that is an attachment for my Kitchen Aid mixer which is a great option if you don’t want another piece of equipment. 

If you don’t have one, I would recommend just making the mango sorbet which does not require a churner and is ready to eat in under 10 minutes. 

If you’re looking to get an Ice Cream Churner (I highly recommend one!), then check out David Lebovitz’s post on recommendations. This is how I found mine which is the kitchen aid mixer attachment. I love it! It’s so easy to use. You just have to remember to pop the bowl in the freezer the day before you plan on making ice cream. 

Strawberry Sorbet

This is one of the most delicious strawberry flavors I’ve ever has the pleasure to taste! I think the thing that makes this unique is that it requires a whole lemon, peels and all to blend into the strawberries. The lemon acts as a flavor amplifier for the strawberry and it couldn’t be more tasty than this. 

I adpated this recipe from Smitten Kitchen which is where that ingenious lemon idea came from. 

This sorbet couldn’t be simpler to make. All you have to do is combine all the ingredients together in a blender and blend it all together until everything is combined well. No chunks of lemon peel! 

Once it’s all blended together, put the mixture into your ice cream churner and churn according to the instructions. 

Since I did the strawberry first, I scoop the finished sorbet out of the ice cream maker and put it in a cold tin I had in the freezer. Then I popped it directly into the freezer while I was making the mango sorbet. 

Next Up: Mango Sorbet

To finish the lovely Strawberry Mango Swirl, we need the mango sorbet! This one is even easier than the strawberry sorbet. There is no chopping required to prep the fruit because you’ll be using bags of frozen mango.

The frozen mango is key with this. That is the reason you don’t need a churner. I got this lovely recipe from Minimalist Baker and only added one extra ingredient. I love that this recipe has no refined sugar in it. Note to myself to try maple syrup in my strawberry sorbet next time! 

This simple sorbet just needs to be blended together, so just throw all the ingredients int he blender and that’s it! I would start with 1/2 cup of coconut milk and add more if it’s not blending all the way to ensure that it stays as thick and creamy as possible. 

Frozen mango really has a way of blending together into a beautiful thick, creamy mixture. It’s definitely perfect for sorbet! 

Time to Swirl the Strawberry Mango Swirl

Once you have the mango sorbet blended together, you can pull out your strawberry sorbet from the freezer. 

I pushed the strawberry sorbet to one side of the tin and put the mango into the half that was empty. Then I just swirled it a bit in the middle with my spoon. If the strawberry sorbet isn’t as hard as you would like it, you can stick it in the freezer for an hour or two.

Serve on a nice hot day. 

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Strawberry Mango Swirl Sorbet

With Love, Melissa
This swirl of sorbets is the perfect vegan dessert for a hot summer day. The strawberry sorbet is adapted from Smitten Kitchen and the mango sorbet is from Minimalist Baker.
Prep Time 30 minutes
Chill Time 2 hours
Course Dessert
Cuisine Allergy-Free Baking, Alternative Baking, American
Servings 6


  • Ice Cream Churner


Strawberry Sorbet

  • 1 lb Strawberries, hulled
  • ½ Cup Coconut Sugar
  • 1 Cup Light Coconut Milk*
  • 1 Whole Small Lemon, deseeded and chopped

Mango Sorbet

  • 2 10oz Bags Frozen Mango
  • 1 Cup Light Coconut Milk*
  • ¼ Cup Maple Syrup
  • 2 Tbsp Lime Juice


  • Blend together all ingredients for the strawberry sorbet and churn in your ice cream maker according to instructions. It took about 20 minutes for mine to thicken. Once finished, I scooped it all and put it into a loaf pan and immediately into the freezer.
  • Blend all ingredients for the mango sorbet. It is a lot thicker than the strawberry, so if your ice cream maker can't do two ice creams in a row, you don't have to churn this one. You can churn it for about 10 minutes to thicken even more (optional).
  • I put them in the same loaf pan and swirled in the middle. Put in the freezer and let thicken more. At least two hours. Enjoy!


*I used one 13.5 Oz Can of Light Coconut Milk and split it in half so it's about one cup for each sorbet. 
Keyword Allergy Free, Dairy-Free, Ice-Cream, Vegan

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