Fresh min and blueberries, blended together to make a low-sugar, low-calorie dessert!

Wild Blueberry Mango Mint Sorbet

This ultra creamy blueberry mango mint sorbet recipe is going to be your new favorite vegan dessert! Every bite it decadent, refreshing, and sure to please everyone who tastes it! Vegan and gluten-free. 
Course Dessert
Cuisine American
Prep Time 5 minutes
Freezing Time 4 hours
Total Time 5 minutes
Servings 4 servings
Calories 129kcal
Author Stacey Eckert



  • 2 cups Frozen wild blueberries (or regular blueberries)
  • 1 cup Frozen mango chunks
  • 1/4 cup Condensed coconut milk
  • 6 small Mint leaves


  • Add all ingredients to a high-powered blender and blend until smooth. Pour the filling into a freezer safe dish and freeze for 4 hours. 


  • Only use fresh herbs, dried herbs won't work for this homemade sorbet recipe. 
  • This is the vegan and dairy-free condensed milk that is used to make this sorbet recipe creamy. If you can't find it or want to omit it for some reason, you can substitute sweetened coconut milk for a lighter version. It will be a little bit icier and less creamy but it's still very tasty. 
  • Store the sorbet in these BPA-free reusable ice cream containers. They have silicone lids and will preserve your sorbet perfectly!  
  • You can freeze the sorbet for 1-2 months before ice crystals start to form and impact the flavor of the sorbet. 


Calories: 129kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 26mg | Potassium: 197mg | Fiber: 3g | Sugar: 23g | Vitamin A: 601IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 1mg