Homemade Champagne Mango Lime Sorbet
This refreshing homemade champagne mango sorbet comes together with just simple syrup, freshly pureed mango (or use frozen mango chunks!), and a hint of fresh lime juice and zest for brightness. A refreshing dessert for hot summer days!
Ingredients
Simple Syrup:
- ¾ cup (150g) granulated sugar
- ¾ cup (180 mL) water
Champagne Mango Sorbet:
- 1 cup (240 mL) simple syrup see recipe above
- 4 ripe Champagne (Ataulfo) mangos peeled and pits trimmed
- 2 teaspoons finely grated lime zest
- 2 tablespoons (30 mL) fresh lime juice
Instructions
- Prepare Simple Syrup: Combine the sugar and water in a small saucepan and bring to a light boil. Reduce heat to low, simmering for 3 to 5 minutes until sugar has completely dissolved. Let cool completely before preparing the sorbet.
- Prepare Sorbet Mixture: Meanwhile, pureé the mango flesh in a blender, food processor, or with an immersion blender. Transfer to a large bowl. Add 1 cup (240 mL) cooled simple syrup, lime juice, and lime zest. Whisk together until smooth and combined. Refrigerate to chill.
- Freeze the chilled mango mixture in an ice-cream maker according to the manufacturer instructions. Transfer sorbet to an airtight freezer-safe container and allow to firm in freezer for an additional 4 to 6 hours before serving.
Serving: 1serving, Calories: 212kcal, Carbohydrates: 36g, Protein: 1g, Sodium: 6mg, Fiber: 1g, Sugar: 34g