Strawberry-Studded Mango Sorbet – a delicious recipe with sugar, strawberries, sugar, mangoes, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 2 tablespoons sugar with 1 pint chopped strawberries in a bowl; toss well, and refrigerate until ready to use. In a small saucepan, combine 1 cup water and 1/2 cup sugar. Bring to a boil, and cook 1 minute. Remove from heat, and cool 30 minutes. Transfer to a bowl, and chill in refrigerator for 2 hours.
2
Place 2 chopped peeled mangoes in a food processor, and puree. Transfer to a bowl, and stir in the sugar-water mixture and 1/3 cup fresh lemon juice. Transfer the mixture to the freezer can of an ice cream maker, and freeze according manufacturer's instructions (about 25 minutes). Drain the berries, and add them to the mango mixture during the last 5 minutes of freezing.
3
Serve sorbet immediately, or transfer to a container and freeze to harden. Garnish with strawberries before serving, if desired.
170
kcal
Calories
44
g
Carbs
1
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 tablespoons sugar, 1 pint chopped strawberries, 1/2 cup sugar, 2 chopped peeled mangoes, and more.
Yes, Strawberry-Studded Mango 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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