Mango Lime Sorbet

Name: Mango Lime Sorbet
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 4 ripe mangoes, peeled, pitted, and cubed; 1/4 cup fresh lime juice; 1 tbsp lime zest; 1/2 cup granulated sugar; 1/2 cup water; 1/4 tsp salt; as needed fresh mint leaves (for garnish)

A refreshing dairy-free frozen dessert featuring ripe mangoes and tangy lime. This bright, tropical treat requires no special equipment and can be made with just a few simple ingredients for a perfect summery dessert.

15 minEasyServes 6110 cal/serving

CaribbeanDessertNo-CookVeganVegetarianHalal-friendlyDairy-FreeGluten-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

4 ripe mangoes, peeled, pitted, and cubed
1/4 cup fresh lime juice
1 tbsp lime zest
1/2 cup granulated sugar
1/2 cup water
1/4 tsp salt
as needed fresh mint leaves (for garnish)

Instructions

1

In a small saucepan, combine 1/2 cup granulated sugar, 1/2 cup water, and 1/4 tsp salt. Bring to a simmer over medium heat, stirring occasionally until sugar is completely dissolved (about 3-5 minutes). Remove from heat and let cool completely.
2

Place 4 peeled, pitted, and cubed ripe mangoes in a blender or food processor. Add cooled sugar syrup, 1/4 cup fresh lime juice, and 1 tbsp lime zest.
3

Blend until completely smooth, about 1-2 minutes, stopping to scrape down the sides as needed.
4

Pour the mixture into a shallow freezer-safe container and cover with a lid or plastic wrap.
5

Freeze for 2 hours, then remove and stir vigorously with a fork to break up any ice crystals. Return to the freezer.
6

Repeat the stirring process every hour for the next 3-4 hours, or until the sorbet is firm but scoopable.
7

For a softer texture, let the sorbet sit at room temperature for 5-10 minutes before serving.
8

Garnish with fresh as needed fresh mint leaves (for garnish) if desired, and serve immediately.

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Questions

How long does Mango Lime Sorbet take?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is step 6 (4 hours): "Repeat the stirring process every hour for the next 3-4 hours, or until the sorbet is firm but scoopable." That wait sits outside the stated prep and cook times, so plan around it.

What equipment do I need for Mango Lime Sorbet?

Beyond a knife and a board, the method uses a food processor (step 2) and a blender (step 2). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

How many calories are in Mango Lime Sorbet?

One serving (the recipe makes 6) is about 110 calories, with 1 g protein, 28 g carbohydrate and 0 g fat, plus 2 g fiber and 120 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Mango Lime Sorbet ahead?

Yes, it takes well to being made ahead. Mango Lime Sorbet lives in the freezer: press parchment or wrap against the surface, seal it, and use it within two to four weeks, before ice crystals coarsen it. Let it soften for five to ten minutes before serving.

Can I halve or double Mango Lime Sorbet?

Yes. As written it serves 6. Halved, the mangoes drops from 4 to 2; doubled, it is 8. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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