New this month
Get the Allrecipes magazine

Mango Tango Sorbet

TR6

"This is a recipe adapted from my Cuisinart® ice cream/yogurt maker booklet. We love the smooth creamy texture even after storing it in the freezer. Our favorite blend of juices is lime and mango. We like to keep it low cal by substituting in no calorie sweetener. This is an especially refreshing dessert on our hot southern summer evenings. I fix it inside while my husband is outside grilling."
Added to shopping list. Go to shopping list.

Ingredients

5 h 15 m servings 256 cals
Original recipe yields 5 servings (5 1-cup servings)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.
  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts


Per Serving: 256 calories; 0.4 g fat; 65.5 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

This sorbet was delicious! All of the flavors were wonderful except that the citrus flavors overpowered the mango so much that it didn't taste anything like mango. I loved this and will make it ...