Mango Lime Sorbet

This healthy mango lime sorbet is tangy and not very sweet. The original recipe uses corn syrup and white sugar, but I only added maple syrup. Maple syrup is a healthy option, and it doesn’t add extra flavor to the sorbet.

The next time I make this recipe again I will use coconut sugar instead of maple syrup, just to see if changes the texture or flavor in any way.

INGREDIENTS

½ cup maple syrup
4 cups/750 grams diced mango (3 to 4 large mangos)
⅔ cup/150 grams fresh lime juice(about 6 limes)

PREPARATION

Peel and cut the mangoes into cubes. Transfer to an airtight container and freeze overnight.
Combine all ingredients in a food processor and purée until completely smooth.
Add to ice cream maker and spin for about 25 minutes. Transfer to a chilled container and freeze for 2 hours or longer to pack.
Once frozen solid, allow softening in the refrigerator for 30 minutes before serving.

Mango Lime Sorbet

Servings 4 servings

Ingredients

½ cup maple syrup
4 cups diced mango 3 to 4 large mangos
⅔ cup fresh lime juice about 6 limes

Instructions

Peel and cut the mangoes into cubes. Transfer to an airtight container and freeze overnight.
Combine all ingredients in a food processor and purée until completely smooth.
Add to ice cream maker and spin for about 25 minutes. Transfer to a chilled container and freeze for 2 hours or longer to pack.
Once frozen solid, allow softening in the refrigerator for 30 minutes before serving.