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.
1/2 cup: 184 calories, trace fat (trace saturated fat), 0mg cholesterol, 2mg sodium, 48g carbohydrate (0g sugars, 2g fiber), trace protein
Reviews for Mango Lemon Sorbet
"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!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.