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Lime Mango Sorbet

Posted by Elise on May 5, 2007

Filed under Dessert

Lime Mango Sorbet

Lime, mango, sugar, a dash of tequila. These ingredients are just destined to be together in a sorbet. Unlike lemon sorbet which can be quite tart, this lime mango sorbet has the smoothing influence of the mango. The addition of tequila not only adds a hint of margarita to the flavors, but helps keep the sorbet from getting icy.

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Lime Mango Sorbet Recipe

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Ingredients

  • 1 cup sugar
  • 1 cup water
  • Zest from one lime
  • 3 ripe mangos (about 2 1/2 pounds)
  • 1/2 cup lime juice
  • Pinch salt
  • 3 Tbsp tequila

Method

1 Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.

2 Cut the flesh from the mangoes (see How to Cut a Mango).

3 Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.

4 When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila. Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.

Yield: Makes almost 1 quart.

Indexed: Ice Cream, Lime, Mango, Sorbet

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14 Comments

What about using thawed frozen mangoes? I have a hard time getting good fresh ones, but the bags of frozen mangoes are aplenty in the grocery stores.

Posted by: Marie on May 7, 2007 8:30 AM

Oh, lime mango sorbet! Can't get enough of it when I attack it. Good on a hot day. Hey, this is a tasty recipe site. Good job done.

Posted by: Markk008 on May 7, 2007 11:07 AM

A splash of rum rather than tequila would make a daquairi flavour rather than marguerita. This would be a yummy alternative for those of us who don't like tequila.

Posted by: seanan on May 7, 2007 2:36 PM

What a lovely sorbet recipe! I love the combination mango & lime - having been pairing them up on my smoothies and it is so lovely tangy!

Posted by: valentina on May 7, 2007 2:58 PM

I prefer to leave out the alcohol. What would be a good substitute in this recipe? Maybe a bit more lime juice and water? A bit of orange juice? Are there other alternatives that will help prevent the sorbet from getting icy?

Posted by: Stefanie on May 11, 2007 8:50 AM

This absolutely topped off the Fettuccini with Creamy Tomato Italian Sausage Sauce meal tonight! What a beautiful and flavorful sorbet!

Posted by: Jim on May 22, 2007 5:23 PM

Elise, I made this sorbet yesterday and it is absolutely delicious - all the flavors blend beautifully and the texture is wonderful. I have been reading your blog every day for a year, and I have used several recipes I found here. Thank you and keep up the good work!

Posted by: Cecilia on May 24, 2007 12:56 PM

Was anyone able to find a substitute for the tequila in this recipe? I can't stand that stuff, sorry. I'd like to leave it out but not sure if the flavor added is needed or not.

Posted by: Larry on September 4, 2007 8:44 AM

Hi Larry - You can try rum instead, or skip the alcohol all together. The benefit to alcohol is that your sorbet will be much less icy.

Posted by: Elise on September 4, 2007 8:53 AM

LOVE this recipe!!! Made it for my grandparents & everyone really enjoyed it!

Posted by: S. Moy on May 30, 2009 6:11 PM

Just made this yesterday, as well as David Lebovitz' vanilla ice cream. Both were my first attempts and I must say, thanks to you both, they're delicious. However, I have one question, do I have to add the full amount of simple syrup or can that be "to taste?"

It is not "to taste", but you can try making it with less and see if you like it. In general with ice cream and sorbets I stick with a ratio that works because the sugar is needed for the chemistry of the mixture to turn out right. ~Elise

Posted by: Susan on June 17, 2009 12:11 PM

Subbed vodka for tequila. Worked out fine.

Posted by: Kim on July 5, 2009 9:44 AM

This was amazing! I made a tequila free version and it was super yummy. I made it all in the blender and skipped the simple syrup making part. Everything went in the blender with a bag of frozen mango and my son and I could not stop eating it. Next time I will reduce the sugar to 2/3c. and 2/3 c. water just to see if it still good with less sugar. I don't think it needs the tequila. I also like booze poured over my sorbet like a mini dessert float and may try it that way.

The tequila will help the sorbet from getting icy over the days after you make it. But if you eat the sorbet right away then it doesn't really make a difference. ~Elise

Posted by: Sabra on February 1, 2010 3:01 PM

If I wanted to make this without alcohol, but keep it from getting too icy, would a splash of vanilla extract work do you think?

It would be the alcohol in the vanilla extract that would keep the ice cream from getting icy, so you wouldn't really be avoiding alcohol if you used extract. Not sure about the flavor combo, but if you try it, please let us know how it turns out for you. ~Elise

Posted by: Christine Jacobs on May 30, 2011 6:19 PM

I apologize for the inconvenience, comments are closed. ~Elise

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