Mango Sorbet

Francine Lizotte


This Mango Sorbet is beautifully balanced; not too sweet and not too tart. Served it as a cold treat or to cleanse the palate between courses.


☆☆☆☆☆ 0 votes

4 cups
15 Min
Ice-Cream Maker


  • 2 large
    mangoes, peeled, seeded and diced
  • 1 c
    granulated sugar
  • 1/2 large
    lime, zested
  • 1/2 medium
    orange, zested
  • 3 Tbsp
    freshly squeezed orange juice (about 1/2 orange)
  • 1 Tbsp
    freshly squeezed lime juice (about 1/2 lime)
  • 1 1/2 c
    orange juice

How to Make Mango Sorbet


  1. Place mango pieces and sugar into a blender; purée until smooth. Add lime and orange zest and juices along with orange juice. Purée until evenly blended.
  2. Pour into a 4-cup measuring cup, cover with plastic wrap and transfer to the refrigerator at least 3 hours, preferably overnight.
  3. Pour chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to plastic container; cover surface with plastic wrap and seal. For best results, sorbet should be kept in the freezer for at least 2 hours or overnight.
  4. To view this recipe on YouTube, click on this link >>>>

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