A stunning golden-orange color, this lively sorbet is even more dramatic served with Raspberry Sauce.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.

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  • Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.

  • Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

  • Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Tips

Make Ahead Tip: Freeze in an airtight container for up to 1 week.

Equipment: Ice cream maker or food processor

Nutrition Facts

171.9 calories; protein 1g 2% DV; carbohydrates 43.9g 14% DV; exchange other carbs 3; dietary fiber 1.9g 8% DV; sugars 41.5g; fat 0.5g 1% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 1310.5IU 26% DV; vitamin c 46.2mg 77% DV; folate 52.7mcg 13% DV; calcium 15.9mg 2% DV; iron 0.2mg 1% DV; magnesium 13.1mg 5% DV; potassium 212.7mg 6% DV; sodium 2.9mg; thiaminmg 4% DV.