MANGO LIME SORBET

Mango Lime Sorbet image

This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.

Provided by Martha Rose Shulman

Categories snack, ice creams and sorbets, dessert

Time 35m

Yield 1 quart, serving 5 to 6

Number Of Ingredients 4

Ingredients

1/2 cup/100 grams sugar
4 cups/750 grams diced mango (3 to 4 large mangos)
2/3 cup/150 grams fresh lime juice (about 6 limes)
2 tablespoons/50 grams corn syrup

Steps:

Combine 1/2 cup water and sugar in a small saucepan and stir. Bring to a simmer and simmer until sugar has dissolved. Remove from heat.
Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
(Chill a 1-quart container in the freezer while you spin the sorbet.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.
Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 44 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 41 grams