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
- 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.
Originally published as Mango Lemon Sorbet in Light & Tasty June/July 2003, p29
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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