Mango Lime Mojito Sorbet – a delicious recipe with mangoes, coconut water, granulated sugar, molasses, mint, fresh basil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel and dice the mangoes into 1-inch chunks and place into a medium-sized saucepan set over medium heat. Add the coconut water, sugar, molasses, mint, and basil and mix well. Cook until the mixture comes to a boil, reduce the heat to a simmer, and cook for about 20 minutes, until the mangoes are completely soft.
2
Remove from the heat, scoop the mixture into a fine-mesh strainer set over a bowl and press and mash to get all the liquid through. Transfer to a container, cover, and refrigerate for at least 8 hours, until completely chilled.
3
Place the chilled mixture into an ice cream maker and follow the manufacturer's instructions. Freeze until solid. This sorbet will keep for 3 weeks.
191
kcal
Calories
1
g
Fat
46
g
Carbs
4
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: 6 medium or 5 very large ripe mangoes, preferably champagne, 11/2 cup coconut water, 1/2 cup granulated sugar, 1 tablespoon molasses or dark rum, and more.
Yes, Mango Lime Mojito 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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