Mango Lime Sorbet

By Martha Rose Shulman

Updated Dec. 8, 2022

Mango Lime Sorbet
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus overnight rest and about 25 minutes in ice cream maker
Rating
4(238)
Comments
Read comments

This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.

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Ingredients

Yield:1 quart, serving 5 to 6
  • ½cup/100 grams sugar
  • 4cups/750 grams diced mango (3 to 4 large mangos)
  • ⅔cup/150 grams fresh lime juice (about 6 limes)
  • 2tablespoons/50 grams corn syrup
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

169 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 41 grams sugars; 1 gram protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine ½ cup water and sugar in a small saucepan and stir. Bring to a simmer and simmer until sugar has dissolved. Remove from heat.

  2. Step 2

    Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.

  3. Step 3

    (Chill a 1-quart container in the freezer while you spin the sorbet.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.

  4. Step 4

    Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

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Ratings

4 out of 5
238 user ratings
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Comments

John

I have found that with any sorbet, and this one particularly, that you should freeze the mixture over night then the next day chop it in pieces and process in a food processor until smooth, Then refreeze for several hours. From that point on, it will be easy to scoop without the 30 minutes in the refrigerator. It will stay smooth and scoopable for a week.

Drew

I have found that with any sorbet or really any recipe ever, that if after completing the recipe if you take a spoon or other eating implement and scoop a small portion of it and inserting it into your mouth then swallowing, and then repeating this process over and over again you will most likely be both satisfied and finished with the recipe process.

Kmchelper

I've used agave in other recipes. The texture and flavor are fine but of course it does change the color.

JJ

Half of my mangoes were not ripe when I was ready to make this recipe so I added ripe bananas to make up the difference. It was delicious.

Cathy

This was dee-LISHUS! I made half the recipe and added a tablespoon of Domaine de Canton ginger liqueur but the flavour didn't really come through. Next time, I will infuse the simple syrup with fresh ginger. But, was still delicious as written.

Allyson

Uses 3 limes and one lemon, added a shot of vodka so it would not freeze solid and topped with Tajín— very good

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