Mango Lime Sorbet
Inspired by techniques from America's Test Kitchen.
Ripe mango blended with lime and a light sugar syrup, chilled overnight and churned into a smooth, vivid orange sorbet.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Blend the fruit. Purée the mango, lime juice and corn syrup in the blender until completely smooth.
- 2
Add the syrup. Warm the sugar and water in the small pan just until the sugar dissolves, then pour it into the blender and blend briefly.
- 3
Chill overnight. Transfer to a covered container and refrigerate overnight. Put the freezer container in the freezer at the same time.
- 4
Churn. Blend the purée again for 1 min to lighten it, then churn for about 25 min until thick.
- 5
Firm up. Pack into the cold container and freeze for at least 2 h. If it has frozen hard, soften it in the fridge for 20-30 min before scooping.
Storage
Keep frozen and covered for up to 2 weeks.
EU nutrition claims
- Low fat: 0.4 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.1 g saturated fat per 100 g, 0.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.01 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 143 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
23.4 g per serving
46.8 % of the 50 g daily maximum · 93.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- small saucepan
- blender
- covered container for chilling
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 168 kcal |
| Protein | 1.1 g |
| Carbohydrate | 43.5 g |
| of which sugars | 40.4 g |
| of which free sugars | 23.4 g |
| Fat | 0.5 g |
| of which saturates | 0.1 g |
| Fibre | 2.1 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
