Mango Sorbet
Refreshing Mango Sorbet made from frozen mango, sweetener, lime juice, and a pinch of salt.
Equipment
- Food processor or high-speed blender
Ingredients
Frozen Mango
- 20 ounces frozen mango chunks (about 5 cups)
Sweetener
- ⅓ cup liquid sweetener of choice such as maple syrup, simple syrup, honey, or agave nectar
Lime Juice
- 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
Salt
- ¼ teaspoon kosher salt
Instructions
Preparation
- Let 2 (10-ounce) bags frozen mango chunks sit at room temperature for 10 minutes to take the chill off, but do not thaw completely.
- Process the mango, ⅓ cup liquid sweetener, 2 tablespoons lime juice, and ¼ teaspoon kosher salt in a food processor or high-speed blender until the bottom of the mixture becomes smooth and the top remains chunky, about 1 minute. Stop, scrape down the sides, and stir. Process again until smooth and creamy, stopping to scrape down the sides as needed, 4 to 5 minutes total.
- Serve immediately for a soft-serve consistency, or transfer to an airtight container or a loaf pan, cover the surface with parchment or wax paper, and freeze until solid, 2 to 3 hours.
Notes
If using a loaf pan, wrap the entire pan in plastic wrap to prevent ice crystals from forming.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 37gProtein: 1gSodium: 50mgPotassium: 290mgFiber: 2gSugar: 31gVitamin A: 180IUVitamin C: 70mgCalcium: 20mg
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