Mango Lemon Sorbet Recipe
- 1/2 cup cold water
- 3 cups chopped peeled mangoes (about 2 pounds)
- 1 cup sugar
- 2 tablespoons lemon juice
- 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. Yield: 6 servings.
This recipe pairs well with a sweet white wine.
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Reviews for Mango Lemon Sorbet
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This is such a delicious recipe! The mango makes it smooth and creamy - just perfect!
Very good and very easy. I made it with only a cup total of mango and peach because that's what I had on hand and it came out great.
I used 2 cups mangos and 1 cup peaches, it was excellent and so easy!