Mango Spritzers with Lime Sherbet

Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

Fresh mango with fresh lime squeezed over the top is a popular dessert in Mexico and many tropical countries. Simple and refreshing, it’s the perfect closure to a meal. Here’s a frozen, drinkable version. Serve a small amount for a “first course” dessert or a large one after a meal. The consistency of the mango purée gives the spritzers a thick, rich texture.


Lime Sherbet

  • 1⅓ cups sugar
  • ¾ cup water
  • 2 tablespoons light corn syrup
  • cups freshly squeezed lime juice
  • Large pinch of kosher salt
  • ½ cup milk
  • ½ cup heavy (whipping) cream
  • 3 large mangoes
  • 6 cups cold seltzer water
  • 6 tablespoons sugar
  • Large pinch of kosher salt


To Make the Sherbet

Stir together the sugar, ¼ cup of the water, and the corn syrup in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the sugar is completely dissolved, about 15 seconds. Remove from the heat and let cool to room temperature. Whisk in the remaining ½ cup water, the lime juice, salt, milk, and cream. Refrigerate until cold, at least 2 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

In Advance

The mango purée can be made and refrigerated for up to 4 hours. Cover to prevent discoloration. The spritzers should be assembled just before you serve them.

To Serve

Peel the mangoes and remove the flesh from the pit. Purée the mango flesh in a food processor and strain through a medium-mesh sieve. There should be about cups purée. Stir together the mango purée, seltzer water, sugar, and salt. Pour the liquid into 6 tall glasses. Add several small scoops of sherbet to each glass. Serve immediately with long spoons and straws.