Recipe courtesy of The Neelys

Mango Sorbet

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  • Level: Easy
  • Total: 5 hr 25 min
  • Prep: 25 min
  • Inactive: 5 hr
  • Yield: About 1 quart



  1. 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.
  2. 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.

Cook’s Note

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