Mango Lime Sorbet
Ripe mango blended with lime and a light sugar syrup, chilled overnight and churned into a smooth, vivid orange sorbet.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Blend the fruit. Purée the mango, lime juice and corn syrup in the blender until completely smooth.
- 2
Add the syrup. Warm the sugar and water in the small pan just until the sugar dissolves, then pour it into the blender and blend briefly.
- 3
Chill overnight. Transfer to a covered container and refrigerate overnight. Put the freezer container in the freezer at the same time.
- 4
Churn. Blend the purée again for 1 min to lighten it, then churn for about 25 min until thick.
- 5
Firm up. Pack into the cold container and freeze for at least 2 h. If it has frozen hard, soften it in the fridge for 20-30 min before scooping.
Storage
Keep frozen and covered for up to 2 weeks.
Equipment
- ice-cream maker
- small saucepan
- blender
- covered container for chilling
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 168 kcal |
| Protein | 1.1 g |
| Carbohydrate | 43.5 g |
| of which sugars | 40.4 g |
| of which free sugars | 23.4 g |
| Fat | 0.5 g |
| of which saturates | 0.1 g |
| Fibre | 2.1 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
