Mango Sorbet Bon Bons (3-Ingredient Sorbet)
These Mango Sorbet Bon Bons are one of my favorite treats—simple, chocolate-covered, and made with a quick homemade mango sorbet.
Equipment
- Food processor
- Small cookie scoop
- Small cookie sheet lined with parchment
Ingredients
- 1 cup frozen mango chunks
- 1 tbsp lime juice
- 2 tbsp agave or honey
- 3 tbsp water
- 1 cup dark chocolate chips or chunks
- 2 tsp coconut oil
Instructions
- Make the Mango Sorbet: In a food processor, add 1 cup frozen mango, 1 tbsp lime juice, 2 tbsp agave or honey, and 3 tbsp water. Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Scoop & Freeze: Using a small cookie scoop, scoop the mixture onto a parchment-lined baking sheet to form small balls. You should get about 12. Freeze for about 1–2 hours, or until firm.
- Melt the Chocolate: In a microwave-safe bowl, combine 1 cup dark chocolate chips and 2 tsp coconut oil. Microwave in 20–30 second intervals, stirring between each, until smooth.
- Coat the Bon Bons: Remove the frozen mango balls from the freezer. Working quickly, use a fork or toothpick to dip each one into the melted chocolate, letting the excess drip off, then place back onto the parchment-lined sheet.
- Set & Serve: Place the bon bons back in the freezer for a few minutes until the chocolate is fully set. Enjoy when ready.
Notes
Storage
Store in an airtight container in the freezer until ready to enjoy.
Sorbet Texture
I’ve tested this with store-bought sorbet multiple times and it never worked well—it melts much faster than homemade. The homemade version holds its shape better for dipping.
Working with Chocolate
If your chocolate starts to cool or thicken while dipping, pop the bon bons back in the freezer and gently reheat the chocolate before continuing.
Nutrition
Serving: 1 sorbet bon bon
Tried this recipe?Let us know how it was!