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Mango Lemon Sorbet

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
  • Total Time
    Prep: 5 min. Process: 20 min. + freezing
  • Makes
    6 servings


  • 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.
Nutrition Facts
1/2 cup: 184 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 48g carbohydrate (0 sugars, 2g fiber), 0 protein.

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Average Rating:
  • dccookin
    Jul 26, 2014

    This is such a delicious recipe! The mango makes it smooth and creamy - just perfect!

  • MWreath
    Jul 14, 2010

    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.

  • anndino
    Jun 18, 2010

    I used 2 cups mangos and 1 cup peaches, it was excellent and so easy!