Mango & Lime Sorbet Recipe

The Chinese certainly know how to ring in the new year. The first day of the lunar new year was on February 14th, but the festivities are far from over. Traditionally, the celebration lasts for 15 days, with each day dedicated to a different activity, such as praying to the ancestors and gods or lighting candles outside each house to guide wanton spirits home. The customary foods of Chinese new year are steeped in meaning and tradition, from wishes of wealth and prosperity to offerings for the gods. While we certainly don’t claim to have an understanding of all of the ins and outs of this complex celebration, the members of my cooking group wanted to pay homage to new year. And, really, it was a great excuse to cook and enjoy some delectable food with friends.

While mango sorbet is more often served in Japanese restaurants, I was looking for a light and refreshing dessert that would cleanse our palates at the end of a satisfying afternoon of cooking and eating. The sweetness of the mangoes, with the brightness of the lime juice and zest, really hit the mark. I will be sharing some of the other recipes over the next couple of weeks.

First, make a simple syrup. Place 1 cup granulated sugar and 1 cup water in a small saucepan and bring to a boil, stirring, until the syrup is dissolved. Cool.

Cut 4 mangoes in half lengthwise, working the knife around the pit while keeping the skin of the two halves intact.

Using a spoon, gently scoop the flesh of the mango out of each half and cut any extra flesh from the pit.

Lay the mango shells on a baking sheet and place in the freezer.

Place the flesh in a blender, along with 1 cup of the simple syrup, 1/4 cup lime juice, and 1 teaspoon finely grated lime zest.

Purée until smooth and then pour the mixture into an ice cream maker and process according to manufacturer’s instructions.

Scoop the mango sorbet into the mango shells, cover, and freeze for at least 6 hours, or until frozen hard.

Let the sorbet sit at room temperature for 10-15 minutes before serving. Garnish each with some finely grated lime zest. Serve.

Other sorbet recipes:

David Lebovitz’s Blood Orange Sorbet
Vanilla Garlic/Simply Recipes’ Plum Sorbet
Mark Bittman’s Pineapple-Ginger Sorbet
The Perfect Pantry’s Espresso Sorbet
Chocolate Gourmand’s Meyer Lemon Sorbet
Apple Pie, Patis & Pâté’s Raspberry Lambic Sorbet

Mango & Lime Sorbet
Adapted from Gourmet Magazine

1 cup granulated sugar
1 cup water
4 ripe mangoes
1/4 cup fresh lime juice
1 tsp finely grated lime zest, plus more for garnishing

First, make a simple syrup. Place sugar and water in a small saucepan and bring to a boil, stirring, until the syrup is dissolved. Cool.

Cut mangoes in half lengthwise, working the knife around the pit while keeping the skin of the two halves intact. Using a spoon, gently scoop the flesh of the mango out of each half and cut any extra flesh from the pit. Lay the mango shells on a baking sheet and place in the freezer. Place the flesh in a blender, along with 1 cup of the simple syrup, lime juice, and 1 teaspoon finely grated lime zest. Purée until smooth and then pour the mixture into an ice cream maker and process according to manufacturer’s instructions.

Scoop the mango sorbet into the mango shells, cover, and freeze for at least 6 hours, or until frozen hard.

Let the sorbet sit at room temperature for 10-15 minutes before serving. Garnish each with some finely grated lime zest. Serve.

Makes 6 cups of sorbet, or 8 servings.

Printable recipe