It couldn't be any easier to make sorbet. Just combine fruit, sugar and juice and escape to the tropics with this mango sorbet recipe flavored with lime. For a fun presentation, sprinkle with toasted coconut before serving.
Nutrition per serving may change if servings are adjusted.
5 cups chopped ripe mango (about 5 mangoes), fresh or frozen (see Tips)
½ cup water
1 teaspoon lime zest
¼ cup lime juice
¼ cup sugar
Puree mango in a food processor until smooth.
Combine water, lime zest, lime juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer's directions.
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
If using frozen fruit, measure it frozen and then thaw before pureeing.
If you don't have an ice cream maker, 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, stopping to scrape down the sides as needed.
88 calories;0 g fat(0 g sat); 2 g fiber; 22 g carbohydrates; 1 g protein; 45 mcg folate; 0 mg cholesterol; 20 g sugars; 6 g added sugars; 1,120 IU vitamin A; 40 mg vitamin C; 13 mg calcium; 0 mg iron; 2 mg sodium; 183 mg potassium
Vitamin C (67% daily value), Vitamin A (22% dv)