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Lime-Mango Sorbet

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"When making sorbet be sure all ingredients are perfectly chilled before putting them in the ice cream maker. You can leave out the rum, if you like."
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4 h 40 m servings 375
Original recipe yields 4 servings


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  1. Peel off lime zest using a vegetable peeler to create long strands.
  2. Combine confectioners' sugar, water, and lime zest in a saucepan and bring to a boil. Boil for 5 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Refrigerate simple syrup until completely cold, about 1 hour. Remove and discard lime zest and stir in rum.
  3. Place mango in a blender; blend until pureed. Chill in the refrigerator.
  4. Combine mango puree and chilled simple syrup in an ice cream maker and freeze according to manufacturer's instructions until it reaches soft-serve consistency, about 20 minutes. Transfer sorbet to an airtight container and freeze until firm, about 2 hours.

Nutrition Facts

Per Serving: 375 calories; 0.4 93.7 0.7 0 7 Full nutrition

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