Lime Mango Sorbet

Luscious lime mango sorbet recipe, with fresh mangos, lime juice, simple syrup, and a dash of tequila.

  • Yield: Makes almost 1 quart.

Ingredients

  • 1 cup sugar
  • 1 cup water
  • Zest from one lime
  • 3 ripe mangos (about 2 1/2 pounds)
  • 1/2 cup lime juice
  • Pinch salt
  • 3 Tbsp tequila

Method

1 Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.

2 Cut the flesh from the mangoes (see How to Cut a Mango).

3 Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.

4 When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila. Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.

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Comments

  1. Marie

    What about using thawed frozen mangoes? I have a hard time getting good fresh ones, but the bags of frozen mangoes are aplenty in the grocery stores.

  2. Markk008

    Oh, lime mango sorbet! Can’t get enough of it when I attack it. Good on a hot day. Hey, this is a tasty recipe site. Good job done.

  3. seanan

    A splash of rum rather than tequila would make a daquairi flavour rather than marguerita. This would be a yummy alternative for those of us who don’t like tequila.

  4. valentina

    What a lovely sorbet recipe! I love the combination mango & lime – having been pairing them up on my smoothies and it is so lovely tangy!

  5. Stefanie

    I prefer to leave out the alcohol. What would be a good substitute in this recipe? Maybe a bit more lime juice and water? A bit of orange juice? Are there other alternatives that will help prevent the sorbet from getting icy?

  6. Jim

    This absolutely topped off the Fettuccini with Creamy Tomato Italian Sausage Sauce meal tonight! What a beautiful and flavorful sorbet!

  7. Cecilia

    Elise, I made this sorbet yesterday and it is absolutely delicious – all the flavors blend beautifully and the texture is wonderful. I have been reading your blog every day for a year, and I have used several recipes I found here. Thank you and keep up the good work!

  8. Larry

    Was anyone able to find a substitute for the tequila in this recipe? I can’t stand that stuff, sorry. I’d like to leave it out but not sure if the flavor added is needed or not.

  9. Elise

    Hi Larry – You can try rum instead, or skip the alcohol all together. The benefit to alcohol is that your sorbet will be much less icy.

  10. S. Moy

    LOVE this recipe!!! Made it for my grandparents & everyone really enjoyed it!

  11. Susan

    Just made this yesterday, as well as David Lebovitz’ vanilla ice cream. Both were my first attempts and I must say, thanks to you both, they’re delicious. However, I have one question, do I have to add the full amount of simple syrup or can that be “to taste?”

    It is not “to taste”, but you can try making it with less and see if you like it. In general with ice cream and sorbets I stick with a ratio that works because the sugar is needed for the chemistry of the mixture to turn out right. ~Elise

  12. Kim

    Subbed vodka for tequila. Worked out fine.

  13. Sabra

    This was amazing! I made a tequila free version and it was super yummy. I made it all in the blender and skipped the simple syrup making part. Everything went in the blender with a bag of frozen mango and my son and I could not stop eating it. Next time I will reduce the sugar to 2/3c. and 2/3 c. water just to see if it still good with less sugar. I don’t think it needs the tequila. I also like booze poured over my sorbet like a mini dessert float and may try it that way.

    The tequila will help the sorbet from getting icy over the days after you make it. But if you eat the sorbet right away then it doesn’t really make a difference. ~Elise

  14. Christine Jacobs

    If I wanted to make this without alcohol, but keep it from getting too icy, would a splash of vanilla extract work do you think?

    It would be the alcohol in the vanilla extract that would keep the ice cream from getting icy, so you wouldn’t really be avoiding alcohol if you used extract. Not sure about the flavor combo, but if you try it, please let us know how it turns out for you. ~Elise