Mango Rum Sorbet With Toasted Pistachios – a delicious recipe with ataulfo mangoes, water, sugar, lime juice, dark rum, pistachios. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel and cube each mango. (Slice the peeled mango vertically, then horizontally, and pry the sections from the pit.)
2
In a saucepan over medium-high heat, combine water and sugar and cook, stirring, just until the sugar dissolves. Set aside to cool.
3
When the water and sugar mixture is cool, pour into a food processor. Add the lime juice, rum, and cubed mango. Puree until smooth.
4
Chill the mixture thoroughly, 3-4 hours or overnight.
5
Process the mango puree in an ice cream maker according to the manufacturer's directions.
6
While the sorbet is processing, toast the pistachios lightly in a pan over medium heat, stirring, until light brown. Remove to cool and chop the nuts coarsely.
7
Fold the toasted pistachios into the finished sorbet and let the sorbet harden in the freezer for a couple of hours before serving.
213
kcal
Calories
57
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
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: 3-4 ripe ataulfo mangoes (about 2 lbs), 3/4 cup water, 3/4 cup granulated sugar, 3-4 tablespoons lime juice (about 1 lime), and more.
Yes, Mango Rum Sorbet With Toasted Pistachios 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
