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


Recipe Summary

2 hrs


Ingredient Checklist


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.

  • 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.


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

Equipment: Ice cream maker or food processor

Nutrition Facts

172 calories; protein 1g; carbohydrates 43.9g; dietary fiber 1.9g; sugars 41.5g; fat 0.5g; saturated fat 0.1g; vitamin a iu 1310.5IU; vitamin c 46.2mg; folate 52.7mcg; calcium 15.9mg; iron 0.2mg; magnesium 13.1mg; potassium 212.7mg; sodium 2.9mg.

1 fruit, 1 1/2 other carbohydrate