Mango Lime Sorbet
- Total Time
- 10 minutes, plus overnight rest and about 25 minutes in ice cream maker
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:1 quart, serving 5 to 6
- ½cup/100 grams sugar
- 4cups/750 grams diced mango (3 to 4 large mangos)
- ⅔cup/150 grams fresh lime juice (about 6 limes)
- 2tablespoons/50 grams corn syrup
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
169 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 41 grams sugars; 1 gram protein; 7 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine ½ cup water and sugar in a small saucepan and stir. Bring to a simmer and simmer until sugar has dissolved. Remove from heat.
- Step 2
Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
- Step 3
(Chill a 1-quart container in the freezer while you spin the sorbet.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.
- Step 4
Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
John
I have found that with any sorbet, and this one particularly, that you should freeze the mixture over night then the next day chop it in pieces and process in a food processor until smooth, Then refreeze for several hours. From that point on, it will be easy to scoop without the 30 minutes in the refrigerator. It will stay smooth and scoopable for a week.
Drew
I have found that with any sorbet or really any recipe ever, that if after completing the recipe if you take a spoon or other eating implement and scoop a small portion of it and inserting it into your mouth then swallowing, and then repeating this process over and over again you will most likely be both satisfied and finished with the recipe process.
Tuck
Unfortunately, lime over-powered the mango flavor. But I very much appreciated the little-as-possible sweetener approach, and indeed, the sorbet had a perfect texture.
Kmchelper
I've used agave in other recipes. The texture and flavor are fine but of course it does change the color.
Sierra
I *love* this sorbet. I like doing a mix of lime and lemon juice (about 3 limes, 1 lemon). The lemon adds the needed tang without covering up the mango flavor). I also add a shot or two of tequila to keep it from freezing solid.
Lorene
If you're sensitive to corn, substitute rice or Golden syrup.
Sarabelle
I use maple syrup instead of corn syrup. Tastes way better.
JJ
Half of my mangoes were not ripe when I was ready to make this recipe so I added ripe bananas to make up the difference. It was delicious.
Cathy
This was dee-LISHUS! I made half the recipe and added a tablespoon of Domaine de Canton ginger liqueur but the flavour didn't really come through. Next time, I will infuse the simple syrup with fresh ginger. But, was still delicious as written.
Allyson
Uses 3 limes and one lemon, added a shot of vodka so it would not freeze solid and topped with Tajín— very good
Laura
Used frozen mango and bottled lime juice.
Justin
I used lime-flavored vodka instead of corn syrup based on my research in another recipe. The corn syrup or alcohol lower the freezing point so it stays creamy in the freezer.
Elena
I felt adventurous and used rehydrated dried, unsweetened mangos for this sorbet. It worked great!
Sierra
I *love* this sorbet. I like doing a mix of lime and lemon juice (about 3 limes, 1 lemon). The lemon adds the needed tang without covering up the mango flavor). I also add a shot or two of tequila to keep it from freezing solid.
Drew
I have found that with any sorbet or really any recipe ever, that if after completing the recipe if you take a spoon or other eating implement and scoop a small portion of it and inserting it into your mouth then swallowing, and then repeating this process over and over again you will most likely be both satisfied and finished with the recipe process.
Leann
This is so good! It has the right amount of sweetness that isn't overpowering and the tang from the lime is perfect with the mango. I let it set in the freezer for 2 hours and had no trouble scooping it right out of the freezer. I love that this is a healthier dessert option to satisfy my sweet tooth without overloading on the sugar.
Sarabelle
I use maple syrup instead of corn syrup. Tastes way better.
Hammy
Adding a T. Or two of gin will keep the sorbet from freezing too hard.
Judy H-M
Can you use frozen mango in this recipe?
Martha Rose Shulman
Yes, you can. But the flavor will be most vivid if you use fresh.
John
I have found that with any sorbet, and this one particularly, that you should freeze the mixture over night then the next day chop it in pieces and process in a food processor until smooth, Then refreeze for several hours. From that point on, it will be easy to scoop without the 30 minutes in the refrigerator. It will stay smooth and scoopable for a week.
Tuck
Unfortunately, lime over-powered the mango flavor. But I very much appreciated the little-as-possible sweetener approach, and indeed, the sorbet had a perfect texture.
Lorene
If you're sensitive to corn, substitute rice or Golden syrup.
Private notes are only visible to you.
Advertisement
