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Mango Sorbet


  • 1 lb (454g) mango flesh from about 1 1/2 lbs (680g) fresh mango (to yield 1 1/2 cups puree) room temperature
  • 2 teaspoons fresh lime or lemon juice, or to taste
  • 2 tablespoons water
  • 1/3 cup sugar, or to taste
  • few pinches salt


  1. Puree mango to yield about 1 1/2 cups puree.
  2. Add lime, water, sugar, and salt and process until very smooth and sugar dissolves.
  3. Taste and adjust sugar, lime, and salt as necessary.
  4. Strain mixture through a fine mesh strainer into a refrigerator safe bowl.
  5. Refrigerate until well chilled.
  6. Churn in ice cream machine until thick, about 20 minutes.
  7. Put in freezer safe bowl and freeze until firm, about 4 hours.
  8. To serve, let rest on counter a few minutes before scooping.