How To Make Easy Mango Lime Sorbet
No ice cream maker needed to make this mango lime sorbet! It’s blended with maple syrup and lime juice, then frozen to a bright and refreshing treat.
Partially thaw the mango at room temperature for about 20 minutes, until the tip of a knife easily penetrates ⅛ to ¼ inch of the surface. For a faster method, microwave the mango on high in blasts of 10 to 15 seconds until just softened and poke-able.
In a measuring cup, stir together the sugar, lime zest, lime juice, maple syrup, and water until the sugar dissolves.
Put the mango chunks in a food processor and pulse about 24 times to coarsely chop. With the machine running, pour the sugar-water through the feed tube and keep processing until the mixture is smooth.
Using a spatula, transfer to a metal loaf pan or plastic storage container, leaving any chunks behind.
Cover and freeze until firm for about 40 minutes. If the edges froze a lot faster than the center, stir it all up and freeze about 10 minutes longer, or up to 2 weeks.
Let the sorbet sit at room temperature for about 15 minutes to soften to a scoopable texture.
Serve and enjoy!
- Calories: 151.05kcal
- Fat: 0.47g
- Saturated Fat: 0.11g
- Monounsaturated Fat: 0.16g
- Polyunsaturated Fat: 0.09g
- Carbohydrates: 38.93g
- Fiber: 2.29g
- Sugar: 35.46g
- Protein: 1.06g
- Sodium: 3.06mg
- Calcium: 24.13mg
- Potassium: 220.78mg
- Iron: 0.30mg
- Vitamin A: 61.61µg
- Vitamin C: 46.73mg
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