Mango Sorbet with Lime (Printer View)

Silky, fruity mango dessert with fresh lime for a refreshing summer flavor boost.

# Components:

→ Fruit

01 - 3 large ripe mangoes, peeled and diced (approximately 2 pounds)
02 - 2 tablespoons fresh lime juice

→ Sweetener

03 - 1/2 cup granulated sugar

→ Liquid

04 - 1/2 cup water

→ Optional

05 - Pinch of salt

# Method:

01 - Place diced mango, lime juice, sugar, water, and salt into a blender or food processor.
02 - Blend until completely smooth, scraping down the sides as needed to ensure even consistency.
03 - Taste the mixture and adjust sweetness or lime intensity as desired.
04 - Pour the mixture through a fine mesh sieve into a bowl to remove any remaining fibers for extra smoothness.
05 - Transfer the strained mixture to an ice cream maker and churn according to manufacturer instructions until thick and creamy, approximately 20 to 25 minutes.
06 - If an ice cream maker is unavailable, pour the mixture into a shallow freezer-safe container and freeze, stirring vigorously with a fork every 30 minutes until set and fluffy, approximately 4 hours.
07 - Scoop into bowls or cones and serve immediately, or transfer to an airtight container and freeze for up to 2 weeks.

# Expert Advice:

01 -
  • It tastes like a luxury gelato but requires almost zero cooking skills or fancy equipment.
  • Your kitchen smells absolutely divine while the mango blends, and there's something deeply satisfying about making ice cream without cream.
  • You can have this ready to eat in under 20 minutes if you own an ice cream maker, or embrace the fork-stirring method and actually enjoy the meditative ritual of it.
02 -
  • Don't skip the straining step if you want that professional gelato texture—I learned this after serving grainy sorbet to dinner guests and feeling embarrassed about something so easily preventable.
  • If you're hand-freezing without an ice cream maker, the fork-stirring method genuinely works, but you have to actually do it every 30 minutes or you'll end up with a solid block instead of fluffy sorbet.
  • Alcohol (rum, vodka, or Cointreau) lowers the freezing point and keeps the sorbet softer, which is a game-changer if you live somewhere hot or want that creamy texture without cream.
03 -
  • Freeze your serving bowls in advance so the sorbet doesn't melt the second you scoop it, a small gesture that makes the whole experience feel more intentional.
  • If your sorbet becomes too hard in the freezer, let it sit at room temperature for five minutes before scooping—it's forgiving and more important to scoop with confidence than to chip at it aggressively.
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