Food & Cooking Recipes Dessert & Treats Recipes Mango Lime Sorbet 3.6 (21) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Chris Court Prep Time: 10 mins Total Time: 8 hrs 25 mins Yield: 3 pints Ingredients 2 pounds ripe or overripe mangoes (preferably Champagne) Pinch of coarse salt 1 teaspoon finely grated lime zest, for sprinkling, plus ½ to 1 teaspoon lime juice (from 1 lime) Lime wedges, for garnish Directions Peel mangoes and cut flesh away from pits; discard pits. Cut mango flesh into 1-inch chunks and spread in a single layer on a plastic-wrap-lined baking sheet. Freeze mangoes, uncovered, until hard, at least 8 hours; once hard, mangoes can be transferred to plastic freezer bags and kept frozen up to 2 months. Remove mangoes from freezer and let soften slightly at room temperature, about 15 minutes. Place mangoes and salt in a food processor; puree until smooth, about 2 minutes, scraping down sides of bowl as necessary. Pulse in juice to taste. Serve immediately, scooped into bowls and sprinkled with lime zest and garnished with lime wedges. Rate it Print