Mango Sorbet


Preparation info

  • Yield

    8 cups

    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Serve with fresh berries.


  • 9 ripe medium-sized mangoes, peeled and seeded
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch salt
  • 2 cups Simple Syrup


    Place the mango pulp in a food processor. Purée the pulp and then strain the purée through a medium sieve. There should be about cups. Transfer the mango purée to a large bowl and add the other ingredients.

    Freeze according to ice cream machine manufacturer’s directions.