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

172 calories; 0.5 g total fat; 0.1 g saturated fat; 3 mg sodium. 213 mg potassium; 43.9 g carbohydrates; 1.9 g fiber; 41 g sugar; 1 g protein; 1311 IU vitamin a iu; 46 mg vitamin c; 53 mcg folate; 16 mg calcium; 13 mg magnesium;