Recipe Image

Mango-Lime Sorbet

  • 25 m
  • 2 h
EatingWell Test Kitchen
“A stunning golden-orange color, this lively sorbet is even more dramatic served with Raspberry Sauce.”


    • 1 cup sugar
    • 1½ cups water
    • 3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
    • ¼ cup lime juice


  • 1 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.
  • 2 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.
  • 3 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.)
  • 4 Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1½ hours. Serve in chilled dishes.
  • Make Ahead Tip: Freeze in an airtight container for up to 1 week.
  • Equipment: Ice cream maker or food processor
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