Food & Cooking Recipes Dessert & Treats Recipes Mango-Olive Oil Sorbet Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on February 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 25 mins Total Time: 6 hrs Yield: 1 quart Homemade sorbet goes next level when you whisk a fruity variety of olive oil into mango purée; the flavors blend organically while the fat softens the icy edges. Add some texture to your scoop by serving this sorbet with crisp chocolate cookies. Ingredients 2 pounds ripe small yellow mangoes, such as Champagne or Alphonso, peeled and chopped (about 4 cups) ¼ cup fresh lemon juice, plus up to 2 more tablespoons if needed (from 2 lemons) ¾ cup sugar Pinch of kosher salt ¼ cup extra-virgin olive oil Directions Place a loaf pan in freezer. Purée mangoes with 1/4 cup lemon juice in a food processor until completely smooth. Strain through a fine-mesh sieve, pressing on solids with the back of a spoon, into a large liquid measuring cup (you should have about 3 cups). Slowly whisk in sugar and salt until dissolved, then whisk in oil. Taste; add 1 to 2 more tablespoons lemon juice, if desired. Cover and refrigerate until cold, at least 1 hour and up to 1 day. Freeze in an ice-cream maker according to manufacturer's instructions. Transfer sorbet to chilled loaf pan, cover, and freeze at least 4 hours and up to 1 week. To serve, let sorbet stand at room temperature to soften, 5 to 10 minutes, before scooping. Cook's Notes You can use any kind of ice cream maker to freeze this dessert; just follow the manufacturer's instructions.Seek out small yellow mangoes, rather than the larger reddish-green varieties—they have a creamier texture that works best for sorbet. Rate it Print