Mango And Lime Sorbet – a delicious recipe with mango, gelatin powder, egg whites, sugar, lime juice, lime zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel and cut up the mango into chunks. Puree mango and 2 tablespoons of lime juice in a blender or with an immersion blender. Set aside. (Don't worry if the puree is tart, the lime juice mellows in the freezing process.)
2
Mix the gelatin into the remaining 3 tablespoons of lime juice in a small heatproof bowl. Place the bowl in a small saucepan of simmering water and stir until the gelatin dissolves. Add gelatin-lime juice mix to the mango puree.
3
Whisk egg whites to soft peaks. Add sugar or Splenda.
4
Gently fold the egg whites into the mango.
5
(If you are using an ice cream maker, follow the directions for your machine here. In mine, this takes about 20-22 minutes.)
6
Place the mixture into a freezer proof bowl for 2 hours. Take the bowl out of the freezer and mix to break up the ice chunks and return to the freezer. Allow it to freeze until firm or solid.
7
If sorbet is frozen solid prior to serving, place in the refrigerator for 10 minutes before serving.
8
Scoop sorbet into bowls and garnish with lime zest strips.
189
kcal
Calories
5
g
Fat
31
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 large mango, 1 1/2 teaspoons gelatin powder, 2 egg whites, 1 -2 tablespoon sugar (to taste) or 1 -2 tablespoon Splenda granular (to taste), and more.
Yes, Mango And Lime Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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