Mango-Orange Sorbet


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This tropical sorbet will sweep you away to a beach paradise.

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  • 1/2 C. sugar
  • 1/2 C. water
  • 1 C. orange juice
  • 2 large mangoes (about 1 1/2 lbs.)
  • 3 Tbs. lime or lemon juice

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In a medium saucepan, combine the sugar and water, bring to a boil while stirring, and cook until the syrup is clear. Remove from the heat and let cool. Stir in orange juice. Peel and dice the mangoes, discarding the seed, and puree in a blender or food processor with the lime juice and syrup. Cover and refrigerate for 1 to 2 hours, or until thoroughly chilled. Freeze the mixture in an ice cream maker according to the manufacturer's instructions.

Makes 6 servings.

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