In Mexico, papayas are served with a wedge of lime and a pinch of salt. This sorbet honors the sweet-tart combination and transforms it into an elegant dessert. It's like a tropical vacation in your mouth.
Make Ahead Tip: The sorbet will keep in the freezer, without freezing solid, for up to 3 hours. (Alternatively, prepare through Step 3, transfer to a shallow pan, cover and freeze for up to 1 month. Before serving, let defrost for 30 minutes, break into small chunks and
Ingredient Note: Very large papayas, 3 to 4 pounds each, are available in many big supermarkets. Smaller papayas (about the size of a mango and yielding about 1 cup of diced fruit each) will also work well. To select a ripe papaya, look for skin that is about half golden yellow and half green and yields to gentle pressure, like a ripe peach or nectarine. It's common to find very green papayas in the store, but once home, they'll ripen--out of the refrigerator--in 2 to 3 days.
Serving Size: 3/4 cup
118 calories; protein 0.8g; carbohydrates 28.9g; dietary fiber 2.5g; sugars 24g; fat 0.9g; saturated fat 0.5g; vitamin a iu 1379.5IU; vitamin c 89.8mg; folate 54.1mcg; calcium 30.5mg; iron 0.4mg; magnesium 30.9mg; potassium 269.1mg; sodium 50.5mg; added sugar 13g.