Mango Lemon Sorbet Recipes
MANGO SORBET
This a great summer sorbet. Hope you enjoy this as much as my family.
Provided by Cindy Chaney
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 15m
Yield 12
Number Of Ingredients 3
Steps:
- Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
- Place in an ice cream maker. Freeze thoroughly.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.4 g, Sodium 2 mg, Sugar 10.3 g
MANGO LEMON SORBET
You'll love the sunny color and fruity flavor of this light dessert. If you can't find mangoes, substitute fresh peaches. To peal peaches, drop them into boiling water for a few seconds. Then you can easily slip the skins right off. -Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a blender, combine water and mangoes; cover and process until smooth. Add sugar and lemon juice; cover and process until sugar is dissolved, about 1 minute. , Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a container; cover and freeze for 4 hours or until firm.
Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein.
THREE-INGREDIENT MANGO SORBET
Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of their blender.
Provided by Lauryn Tyrell
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Yield Makes about 1 pint
Number Of Ingredients 3
Steps:
- Place frozen mango chunks in a food processor; let stand 5 minutes to thaw slightly. Add maple syrup, lemon juice, and 1 tablespoon water. Process, scraping down sides, until smooth and thick (if too thick, add up to 1 tablespoon additional water), about 2 minutes.
- Pack into a resealable container and freeze until firm, at least 1 hour and up to 1 month.
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- Peel the mangoes, discard the pits, and process in a food processor or blender until nearly smooth; a few small lumps can remain.
- Measure to make sure you have 3 to 3 1/2 cups purée., Add the water, syrup or honey, lemon or lime juice, and salt, stirring to combine., Place the mixture in the refrigerator, and chill thoroughly; overnight is best.
- Again, overnight is best., Next day, pour the mango mixture into the bowl of the ice cream maker.
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- Cut the mango (watch video for demonstration on how to cut a mango) take off the peel and place the mango pieces in a food processor. Add the salt and lemon juice, process for about 2 minutes until the mixture turns into a smooth puree.
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- Pick, rinse and peel 3 large ripe mangoes well. Cut them into chunks. If you are using frozen mango chunks you will need around 4 cups of it. The mangoes I used were super ripe and almost mashed.
- Transfer the mango chunks to a blender jar and blend to a smooth puree or pulp. You will need three cups fruit puree for this recipe.
- Combine 1 cup with 1 cup water in a sauce pan. I have used raw organic sugar so the color is dark.
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MANGO LEMON SORBET
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