Mango-Lime Sorbet
By Cassandra LoftlinPublished on February 17, 2023
Time
45 minutes, plus 14 hours freezing time
Yield
Makes 1 quart
What Kids Are Saying
"It was fun to make and so delicious! This recipe is a keeper!" —Olivia, recipe tester, age 8
Ingredients
¾ cup water ¼ cup lime juice, squeezed from 2 limes5 cups (25 ounces/709 grams) frozen mango chunks, thawed1¼ cups (8¾ ounces/248 grams) sugar ⅛ teaspoon table salt
Instructions
- Combine water and lime juice in 4-cup liquid measuring cup. Set fine-mesh strainer over large bowl.
- Add half of thawed mango chunks, half of sugar, and half of salt to food processor. Lock lid into place. Hold down pulse button for 1 second, then release. Repeat until mango chunks are broken down, about five 1-second pulses.
- Turn on processor. With processor running, pour half of water mixture through feed tube and continue to process until sugar has dissolved and mixture is smooth, about 1 minute. Stop processor. Remove lid and carefully remove processor blade (ask an adult for help).
- Strain mango mixture through fine-mesh strainer set over bowl following photo, “Step-by-Step: How to Strain Sorbet.”
- Repeat steps 2 through 4 with remaining mango chunks, sugar, salt, and water mixture.
- Transfer strained mango mixture to now-empty liquid measuring cup. Pour mango mixture into 2 ice cube trays. Place in freezer and freeze until solid, at least 8 hours or overnight.
- Remove ice cube trays from freezer and let sit on counter until softened slightly, 15 to 20 minutes.
- Use butter knife to loosen cubes from ice cube trays and transfer cubes to clean processor. Lock lid into place. Hold down pulse button for 1 second, then release. Repeat until cubes begin to break down, about ten 1-second pulses.
- Turn on processor and process until cubes are mostly broken down, about 30 seconds. Stop processor. Remove lid and use rubber spatula to scrape down sides of processor bowl and break up any cubes that are stuck together. Lock lid back into place and process until smooth, about 1 minute. Stop processor.
- Remove lid and carefully remove processor blade (ask an adult for help). Use rubber spatula to scrape sorbet into quart-size storage container. Place in freezer and freeze until firm, at least 6 hours or overnight. Serve. (Sorbet can be frozen in airtight container for up to 1 week.)
Time
45 minutes, plus 14 hours freezing timeYield
Makes 1 quartWhat Kids Are Saying
"It was fun to make and so delicious! This recipe is a keeper!" —Olivia, recipe tester, age 8Ingredients
¾ cup water
¼ cup lime juice, squeezed from 2 limes
5 cups (25 ounces/709 grams) frozen mango chunks, thawed
1¼ cups (8¾ ounces/248 grams) sugar
⅛ teaspoon table salt
Test Kitchen Techniques
Ingredients
¾ cup water
¼ cup lime juice, squeezed from 2 limes
5 cups (25 ounces/709 grams) frozen mango chunks, thawed
1¼ cups (8¾ ounces/248 grams) sugar
⅛ teaspoon table salt
Test Kitchen Techniques
Ingredients
¾ cup water
¼ cup lime juice, squeezed from 2 limes
5 cups (25 ounces/709 grams) frozen mango chunks, thawed
1¼ cups (8¾ ounces/248 grams) sugar
⅛ teaspoon table salt
Test Kitchen Techniques
Why This Recipe Works
This sweet, scoopable, dairy-free frozen treat has a supersmooth texture—and you don’t need an ice cream maker to make it! Instead, we turn to the food processor. Traditionally, sorbets and ice creams are made in a special machine that slowly stirs the mixture while it freezes (this is called churning). The stirring incorporates air into the sorbet, which makes it scoopable, instead of hard like an ice cube. In this recipe, the food processor quickly incorporates air into our sorbet, but since food processors don’t get cold, we needed to find ways to keep things chilly. We start by freezing our fruit-sugar mixture in ice cube trays before processing. Then, we freeze the smooth mixture for a few more hours until it’s ready to eat. Have kids take a tiny taste of the smooth mixture before freezing it a final time and compare its texture to that of the finished sorbet.
Instructions
- Combine water and lime juice in 4-cup liquid measuring cup. Set fine-mesh strainer over large bowl.
- Add half of thawed mango chunks, half of sugar, and half of salt to food processor. Lock lid into place. Hold down pulse button for 1 second, then release. Repeat until mango chunks are broken down, about five 1-second pulses.
- Turn on processor. With processor running, pour half of water mixture through feed tube and continue to process until sugar has dissolved and mixture is smooth, about 1 minute. Stop processor. Remove lid and carefully remove processor blade (ask an adult for help).
- Strain mango mixture through fine-mesh strainer set over bowl following photo, “Step-by-Step: How to Strain Sorbet.”
- Repeat steps 2 through 4 with remaining mango chunks, sugar, salt, and water mixture.
- Transfer strained mango mixture to now-empty liquid measuring cup. Pour mango mixture into 2 ice cube trays. Place in freezer and freeze until solid, at least 8 hours or overnight.
- Remove ice cube trays from freezer and let sit on counter until softened slightly, 15 to 20 minutes.
- Use butter knife to loosen cubes from ice cube trays and transfer cubes to clean processor. Lock lid into place. Hold down pulse button for 1 second, then release. Repeat until cubes begin to break down, about ten 1-second pulses.
- Turn on processor and process until cubes are mostly broken down, about 30 seconds. Stop processor. Remove lid and use rubber spatula to scrape down sides of processor bowl and break up any cubes that are stuck together. Lock lid back into place and process until smooth, about 1 minute. Stop processor.
- Remove lid and carefully remove processor blade (ask an adult for help). Use rubber spatula to scrape sorbet into quart-size storage container. Place in freezer and freeze until firm, at least 6 hours or overnight. Serve. (Sorbet can be frozen in airtight container for up to 1 week.)
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