This Mango-Lime Sorbet is bright, smooth, and made without an ice cream maker. Frozen mango is steamed until soft and juicy, blended with sugar, fresh lime juice, and lime zest, then frozen overnight and blended again for a light, scoopable texture.
Each serving sits on a spoonful of chilled coconut-lime cream and is finished with chopped pistachios, fresh lime zest, and mint. The cool, creamy base balances the tart sorbet, so every bite tastes fresh and rich at the same time.
Why You’ll Love This Recipe
Place the frozen mango directly into a solid steam pan.
Miele Steam Mode: 212°F (100°C) | 100% Steam | 8–10 minutes
Steam until the mango is completely tender and juicy.
Transfer the mango and any juices to a blender or food processor. Add the sugar, salt, and a small amount of the water. Blend until completely smooth, adding more water only if needed.
Add the lime juice and zest and blend briefly to combine.
Pour the mixture into a shallow metal pan. Cover and freeze overnight until completely firm.
About 10–15 minutes before serving, remove the pan from the freezer and let it soften slightly.
Break the frozen mixture into pieces and process in a food processor or high-powered blender until smooth, light, and sorbet-like. Serve right away, or return to the freezer briefly until ready to serve.
Spoon the thick part of the chilled coconut cream into a mixing bowl, leaving the watery liquid behind. Add the powdered sugar, lime zest, vanilla, and salt. Whisk until smooth and lightly aerated. Keep chilled until ready to serve.
Place a small spoonful of coconut-lime cream into each serving bowl or glass. Top with a scoop of mango-lime sorbet. Finish with chopped pistachios, fresh lime zest, and a mint leaf. Serve immediately.
