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A bowl of creamy, bright yellow mango sorbet sits on two folded, patterned cloth napkins, with a silver spoon resting beside it on a light-colored surface.
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Mango Sorbet

Mango Sorbet is a delicious and refreshing way to use up sweet summer mangoes!
Prep Time10 minutes
Freezer1 day
Total Time1 day 10 minutes
Course: Dessert
Cuisine: Italian
Keyword: mango, sorbet
Servings: 10 servings
Calories: 188kcal
Author: Lora

Ingredients

  • 15 mangoes
  • 2 cups of sugar syrup boil one cup of water with sugar until the egg dissolves. chill before using
  • 1 egg white
  • 7 Key limes or regular limes

Instructions

  • Clean the mangoes and blend them in the blender.
  • I had to process the mangoes in two portions. I divided ½ the syrup to the first batch and then ½ to the second batch in the blender.
  • Add the egg white and the lime juice and blend together. Add the mangoes to your ice cream maker and make according to your machines directions.
  • This yielded two containers of mango sorbet. My ice-cream maker came with two and I filled both.

Notes

  • The egg white keeps the sorbet smooth and scoopable. Use a pasteurized egg white if preferred.
  • The simple syrup must be completely cold before it goes into the blender or the ice cream maker.
  • Store: Airtight container in the freezer up to 2 weeks.

Nutrition

Calories: 188kcal | Carbohydrates: 47g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 8mg | Potassium: 527mg | Fiber: 5g | Sugar: 43g | Vitamin A: 3360IU | Vitamin C: 113mg | Calcium: 34mg | Iron: 0.5mg