Mango Sorbet


  • 4 cups mango nectar
  • 1/4 cup sugar
  • 1/4 cup sweetened lime juice (recommended: Rose’s)
  • 1 tablespoon vodka


Whisk the mango nectar, sugar, sweetened lime juice together, and vodka in a large measuring cup to dissolve the sugar. Chill in the refrigerator for 2 to 3 hours, until cold.


Pour the mango mixture into an ice cream machine and churn until frozen and slushy, following manufacturer’s directions. Freeze until solid, another 2 to 3 hours.

Note: The vodka helps make the sorbet more scoopable without adding flavor.


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