This recipe was modified from the manual that came with my Cuisinart® ice cream/yogurt maker. Even after freezing it, we adore its creamy, silky texture. Lime and mango juice is one of our favorites. We prefer to use a no-calorie sweetener to keep it low-calorie. On the sweltering summer evenings in our southern region, this dessert is especially cooling. While my husband is outside grilling, I fix it inside.
| Prep Time: | 15 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 15 mins |
| Servings: | 5 |
| Yield: | 5 1-cup servings |
Ingredients
- 2 mangos – peeled, seeded and diced
- 1 cup white sugar
- 1 lime, juiced and zested
- 1 orange, juiced and zested
- 2 cups tangerine juice
Instructions
- Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.
Reviews
This sorbet was delicious! All of the flavors were wonderful except that the citrus flavors overpowered the mango so much that it didn’t taste anything like mango. I loved this and will make it again but will use another recipe for mango sorbet that doesn’t have other flavors.