Mango and Lime Sorbet
Cool off with a tropical twist by diving into this irresistible Mango and Lime Sorbet recipe! Bursting with the natural sweetness of ripe mangoes and the zesty kick of fresh lime juice and zest, this frozen treat is a refreshing balance of sweet and tangy. A hint of light corn syrup or honey ensures a velvety texture, while a simple homemade syrup ties all the flavors together. Whether you prepare it with an ice cream maker for extra creaminess or follow the no-churn method for a simpler approach, this sorbet is the ultimate summertime dessert. Perfect for serving after a light meal or as a mid-afternoon snack, it’s a healthy and vibrant choice that’s dairy-free and full of tropical goodness. Garnish with a lime twist for a professional finish and savor a spoonful of sunshine!
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Recipe Information
Ingredients
- 3 pieces Ripe mangoes
- 3 tablespoons Lime juice
- 1 teaspoon Lime zest
- 3 tablespoons Granulated sugar
- 1 cup Water
- 2 tablespoons Light corn syrup or honey
- 1 pinch Salt
Instructions
Peel the mangoes, remove the pits, and cut the flesh into chunks. Add the mango chunks to a blender or food processor.
In a small pot, combine the water and granulated sugar. Heat over medium heat, stirring constantly, until the sugar is fully dissolved to create a simple syrup. Let it cool to room temperature.
Add the lime juice, lime zest, light corn syrup (or honey), and a pinch of salt to the blender with the mango chunks.
Pour the cooled simple syrup into the blender. Blend on high speed until the mixture is completely smooth. Stop occasionally to scrape down the sides if necessary.
Taste the mixture to check the balance of sweetness and tartness. Adjust with a little more lime juice or sugar, if desired.
Strain the blended mixture through a fine mesh sieve into a large bowl to remove any fibrous pieces or pulp (optional, but results in a smoother sorbet).
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, or until it reaches a thick, creamy consistency.
Transfer the sorbet to an airtight container and freeze for at least 2-4 hours to firm up before serving.
If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for the first 2-3 hours to prevent ice crystals from forming, then let it freeze completely.
Serve the sorbet in bowls or cones and garnish with additional lime zest or a slice of lime, if desired.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 152.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
