Mango Lemon Sorbet Recipe
- 1/2 cup cold water
- 3 cups chopped peeled mangoes (about 2 pounds)
- 1 cup sugar
- 2 tablespoons lemon juice
- 1. 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.
- 2. 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.
One serving (1/2 cup) equals 184 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 48 g carbohydrate, 2 g fiber, trace protein.
Reviews for Mango Lemon Sorbet
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.