Mango Sorbet

If you can't find ripe mangoes, keep unripe ones unrefrigerated in a paper bag for a few days.

  • Yield: Makes 1 quart

Source: Martha Stewart Living, July/August 1991


  • 2 large mangoes, peeled, pitted, and cut into 3-inch cubes
  • 1/3 cup freshly squeezed lemon juice
  • 5 tablespoons sugar
  • 3 tablespoons water


  1. Combine mangoes, lemon juice, and 2 tablespoons of the sugar in a nonreactive bowl, and let sit for 2 hours to draw out the juices. Stir occasionally.

  2. Boil together the water and remaining sugar until sugar dissolves. Let cool.

  3. Puree the mango mixture in a food processor, then pass it through a strainer, pressing with the back of a spoon to remove any fibers. Combine with the sugar syrup. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.


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