Mango and Lime Sorbet
- Ready In:
- 3hrs 15mins
- 1 large mango
- 1 1⁄2 teaspoons gelatin powder
- 2 egg whites
- 1 -2 tablespoon sugar (to taste) or 1 -2 tablespoon Splenda granular (to taste)
- 5 tablespoons lime juice, divided
- lime zest, strips (optional)
- Peel and cut up the mango into chunks. Puree mango and 2 tablespoons of lime juice in a blender or with an immersion blender. Set aside. (Don't worry if the puree is tart, the lime juice mellows in the freezing process.)
- Mix the gelatin into the remaining 3 tablespoons of lime juice in a small heatproof bowl. Place the bowl in a small saucepan of simmering water and stir until the gelatin dissolves. Add gelatin-lime juice mix to the mango puree.
- Whisk egg whites to soft peaks. Add sugar or Splenda.
- Gently fold the egg whites into the mango.
- (If you are using an ice cream maker, follow the directions for your machine here. In mine, this takes about 20-22 minutes.)
- Place the mixture into a freezer proof bowl for 2 hours. Take the bowl out of the freezer and mix to break up the ice chunks and return to the freezer. Allow it to freeze until firm or solid.
- If sorbet is frozen solid prior to serving, place in the refrigerator for 10 minutes before serving.
- Scoop sorbet into bowls and garnish with lime zest strips.
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This is a easy light desert for the summer or any time. Use 2 cups of frozen mangos during the winter for a taste of summer and the islands! I used 6 packets of Splenda and 2 fresh mangos. Serve with a shortbread or fresh strawberry sorbet for a change of pace. I keep this in the freezer up to 2 weeks when I can keep my hands off.
*Reviewed during Zaar WOrld Tour 4* This was a wonderful sorbet. I used pulped mangoes that I had frozen when they were in season here. Made this dessert super quick and simple. Easy instructions and very easy to make without an ice-cream maker. My daughters both loved this sorbet. We served it with tinned lychees for a tropical dessert. Photo also being posted.