Mango Sorbet


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If you don't have an ice cream maker, pour mixture into a 12 x 12-inch cake pan. Put in freezer. Stir every 15 minutes until slushy. Transfer to a plastic container and freeze for at least 6 hours.

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  • 4 medium-sized mangoes, washed
  • 2 C. simple syrup (recipe follows)
  • 3 Tbs. fresh lime juice (1-2 limes)
  • 1 C. water

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With a sharp knife, slice each mango in half lengthwise, cutting as close to the pit as you can. Scoop flesh out and put in blender. Cut remaining flesh from the pit and add to blender, along with simple syrup, lime juice, and water. Puree ingredients on high in the blender until smooth. Pour mixture into an ice cream maker and follow directions for the machine. Scoop into serving dishes.

Yield: 6 servings

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