Tropical Mango Sorbet

mango sorbet
National Mango Board
  • Yield: 8 servings


3 mangos, peeled, pitted and cubed (makes 2 cups of puree)
2tablespoons sugar
2tablespoons lime juice (juice from 1 medium lime)
1/4teaspoon coconut extract
1cup chilled pineapple juice
Lime peel or small lime wedge (garnish)


  1. Puree mangos, sugar, lime juice and extract in a blender or food processor until smooth. Transfer to the bowl of an ice cream maker and stir in pineapple juice; freeze according to manufacturer’s instructions. Cover and place in the freezer for at least 1 hour, or up to 1 week. Garnish with twists of lime peel or small lime wedges.

Recipe courtesy of the National Mango Board

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