Lime-Kissed Mango Sorbet
4.4(396 ratings)When mangoes are cheap and fragrant, peel and freeze a big batch just for this. The fruit is so naturally creamy that the sorbet needs almost nothing else, only lime to sharpen it and a spoonful of nectar to keep it scoopable. Served on a hot day, it tastes like biting into a chilled mango on a beach.
- Hands-on
- 10 min
- Freeze
- 1 hr
- Total
- 1 hr 10 min
- Serves
- 4
- Level
- Easy
Method
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Step 1: Let the frozen mango stand for five to ten minutes, until the edges of the cubes just begin to soften.
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Step 2: Add the mango, lime juice, zest, coconut nectar and salt to a food processor and pulse until broken into small crumbs.
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Step 3: Process continuously, adding coconut water a tablespoon at a time only if needed, until the sorbet turns smooth, thick and glossy.
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Step 4: Transfer to a loaf tin and freeze for one hour for firm scoops, then serve with wooden spoons and fresh mango slices.
Same technique, different aisle
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