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Mango Sorbet

August 14, 2013


I love all mangoes but for sorbet the Carrie Mango is by far the favorite in this neighborhood.  It is so creamy just as it is, but it does help to have a friend that has a few extra for me.  All the other varieties I use for salsas, baking or roasting with meats and chicken.


Mango Sorbet


  • 2 lbs. Ripe Mangoes (peeled and diced; approx. 4 1/2 – 5 C.)
  • 1/4 C. Water
  • 3/4 C. Sugar
  • 1 t. Freshly Squeezed Lime Juice (more or less)
  • 1/2 t. Kosher Salt (more or less)


  1. Fill the blender with the diced mangoes and the water and blend on high-speed until very smooth; pour through a fine-mesh strainer into a large measuring cup; push puree through strainer with a spoon until you have 3 cups (reserve remainder for another use)
  2. Transfer strained puree to a large bowl and whisk in the sugar until dissolved; whisk in the lime juice and salt in small increments to taste
  3. Chill puree in the refrigerator until very cold (approx. 2-3 hours)
  4. Remove from refrigerator and add to your ice cream maker; follow manufacturers instructions; transfer to an airtight container and chill for 4 hours before serving







Yield: Approx. 1 Quart

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