5 Ingredients or Fewer

Mango-Lime Sherbet

May  7, 2012
3 Ratings
  • Makes About 1 quart
Author Notes

I recall reading in Saveur that mangoes make the creamiest kind of sherbet, so I set out to create one that incorporates a favorite flavor combination of mine -- mango and lime. I adapted my orange sherbet recipe (http://food52.com/recipes...) to incorporate these flavors and landed on what I find to be the perfect balance of sweet and tart. Fruit sherbet is a dessert I make often -- it’s non-fussy and refreshing at the end of a meal -- and this mango-lime version is full of bright flavors. While fresh, in-season mangoes are hard to beat, a bag of frozen mango makes a great, year-round substitute.

A few notes about simple techniques that make a big difference. The first step of processing the sugar with the zest has two benefits: it releases the zest’s essential oils and results in finer sugar crystals that will readily dissolve in the mango puree. The step of straining the mango puree through a fine-mesh strainer ensures an extra smooth texture. And then my favorite technique -- one that I picked up from Cooks Illustrated that makes a wonderfully creamy, light and airy sherbet -- is folding freshly whipped cream into the mango puree right before churning it.

Test Kitchen Notes

Emily’s mango-lime sherbet is an absolutely fabulous dessert. The texture is creamy, without being cloying; the level of sweetness is just right and the addition of lime really makes this dessert shine. I loved how the lime zest perfumed the sherbet and the lime juice gave the dish such a clean, fresh taste – the mango and lime make for a great combination! Emily’s detailed instructions also ensured that the sherbet came out smooth and creamy without any icy texture. This is one great summer dessert! —Madhuja

What You'll Need
  • 1 tablespoon finely grated zest + 1/4 cup juice from 2 to 3 limes
  • ¾ cup + 2 tablespoons sugar
  • 1/8 tsp salt
  • 3 cups of your favorite ripe mango, peeled, pitted and chunked (or substitute a 16 oz bag of frozen, thawed mango)
  • 2/3 cup heavy cream
  1. In a food processor, process zest, sugar, and salt for about 10 to 15 one-second pulses, or until damp. Add mango chunks and lime juice and process until mixture is smooth and sugar is dissolved, about 1 to 2 minutes.
  2. Pass mango puree through fine-mesh strainer into medium-sized bowl, pressing down and scraping back and forth with a spatula to extract as much of the mango puree as possible. Also make sure to scrape the underside of the strainer into your bowl. Cover with plastic wrap and chill in the freezer until very cold but not frozen – about 45 minutes. Alternatively, chill in the refrigerator for 2+ hours.
  3. When mango puree is cold, whip the cream using whisk or stand mixer until soft peaks form. Gently fold the whipped cream into the mango puree until evenly distributed. Immediately transfer mixture to the canister of your ice cream maker and begin churning. Churn until set, about 25 to 30 minutes.
  4. When done, transfer sherbet from canister to storage container and press plastic wrap against surface. Freeze until firm, about 3 hours.

See what other Food52ers are saying.

  • wssmom
  • gingerroot
  • BlueKaleRoad
  • EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

7 Reviews

wssmom May 10, 2012
I can so do this! Yum!
EmilyC May 10, 2012
Thanks wssmom -- and of course you can do this! Hope you give it a try!
gingerroot May 9, 2012
This is perfect, EmilyC! Love all of your tips and can't wait to make this. Time to dust of the ice cream maker!
EmilyC May 9, 2012
Thanks so much gingerroot! I'd love to know what you think if you make it! I too dusted off my ice cream maker to make it. I think I'm going to make another batch today since my mom arrives tomorrow for mother's day weekend.
BlueKaleRoad May 9, 2012
This looks so refreshing and delicious - my favorite part would be folding in the whipped cream, too. In fact, I may start eating it at that point and forget to freeze it! Great idea to use frozen mango, too.
EmilyC May 9, 2012
Thanks BKR! The extra step of whipping the cream (instead of just stirring in cream or milk) is SO worth it. And there's no shame in having a chef's taste (or two or three) before it goes into the ice cream maker!
EmilyC May 8, 2012
Thanks so much sdebrango! Hope you have the chance to try it -- I'd love to hear what you think! When I made it this week, I used a 1 lb bag of frozen mango chunks from Whole Foods and it worked great -- and so, so easy!