Rating: 3.62 stars
21 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
  • 21 Ratings
Martha Stewart Living, June 2013

Gallery

Credit: Chris Court

Recipe Summary

prep:
10 mins
total:
8 hrs 25 mins
Yield:
Makes about 3 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

21 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0