Mango Lime Sorbet

Smooth, sunny mango sorbet with a zesty hit of lime, blended in minutes from frozen fruit. A few Richberry halves first make the lime taste sweeter.

Total time: 1 hr 30 min
Servings: 4
Difficulty: Easy

Mango lime sorbet — Sweet moments, naturally.

Ingredients

1 lb frozen mango chunks
grated zest of 1 lime
1 ½ tsp strained lime juice
1 tbsp maple syrup
⅓ cup water
⅓ cup sugar

Directions

Soften the mango.
Leave the mango at room temperature for about 20 minutes, until a knife tip slips ⅛ to ¼ inch into the surface.
Mix the lime syrup.
Meanwhile, stir the lime zest, lime juice, maple syrup and water together in a measuring cup.
Blend.
Pulse the mango in a food processor about 24 times to chop it coarsely. With the machine running, pour the lime mixture through the feed tube and process until smooth.
Freeze until firm.
Scrape into a metal loaf pan or plastic container, leaving any chunks behind. Cover and freeze until firm, about 40 minutes; if the edges freeze faster than the middle, stir and freeze 10 minutes more.
Soften and serve.
Let the sorbet sit at room temperature for about 15 minutes, until scoopable.

Keeps, covered, in the freezer for up to 2 weeks.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 tbsp sugar = 50 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.