I Tried Martha Stewart's Super Simple, 3-Ingredient Summer Dessert and It's Earned a Permanent Spot in My Freezer

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I Tried Martha Stewart's Super Simple, 3-Ingredient Summer Dessert and It's Earned a Permanent Spot in My Freezer originally appeared on Parade.
When summer hits full swing and the temperatures start to soar, my desire to turn on the oven hits all-time lows. I still want something sweet after a meal or in the late afternoon when the sun is blazing, but I don't want anything heavy or fussy. That's why I'm always on the lookout for light, easy desserts that still feel like a treat.
It turns out that Martha Stewart, the queen of effortless elegance (@marthastewart), has a favorite summer dessert that checks every one of those boxes—and then some. It's cool, bright and bursting with tropical flavor. Even better? It's made with only three ingredients and takes just minutes to whip up in a food processor!
When I saw Martha's mango sorbet on Instagram, I knew I had to try it. I had everything on hand (frozen mango chunks, agave and lemon juice) to make this creamy, tangy, sweet treat that's earned a permanent spot in my freezer.
No ice cream machine, no waiting, no artificial stuff—just pure frozen bliss in a bowl.
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How to Make Martha Stewart's Mango Sorbet
This dessert starts with frozen mango chunks, which you can find in just about any grocery store. You can also cube a fresh mango and freeze it.
Toss the frozen cubes into a food processor, add a squeeze of fresh lemon juice for brightness and a drizzle of agave nectar for natural sweetness.
The tart lemon adds some zing to the sweet mango and the agave brings all the flavors together without overpowering the fruit. Start with a little and adjust to taste. You want enough to balance the citrus without making it too sweet.
Blend until smooth and creamy, scraping down the sides as needed. At first, it might seem like it won't come together, but give it a minute. As the mango softens, the mixture will turn into a thick, velvety sorbet you can scoop and serve right away.
If you prefer a firmer texture, you can pop it into the freezer for 15 minutes before serving. But honestly, I love it straight out of the food processor, especially on a hot day when I want something instantly refreshing.
Related:
Why You'll Be Making This Mango Sorbet Again and Again
There's so much to love about this dessert. For starters, it's naturally dairy-free and gluten-free, making it a great option for guests with dietary needs or for anyone trying to eat a little lighter during the summer.
It also keeps well in the freezer, so you can make a batch ahead of time and grab a scoop whenever you need a quick treat. Store it in an airtight container and let it sit at room temperature for a few minutes before scooping if it hardens too much.
You can even get playful with the flavor profile by adding a pinch of chili powder for a sweet-heat twist, tossing in a handful of fresh mint or subbing in lime juice for a sharper citrus note. Or add a few scoops to a cup and top with soda or flavored seltzer for a light and refreshing sorbet float.
Leave it to Martha Stewart to remind us that sometimes the best things in life are also the simplest. With just three ingredients and a food processor, you've got yourself an easy, satisfying summer dessert.
Up Next:I Tried Martha Stewart's Super Simple, 3-Ingredient Summer Dessert and It's Earned a Permanent Spot in My Freezer first appeared on Parade on Jul 21, 2025
This story was originally reported by Parade on Jul 21, 2025, where it first appeared.
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