Photo: Randy Mayor; Styling: Rose Nguyen
Yield
8 servings (serving size: 1/2 cup)

The Mexican pedigree of this dessert makes it a fitting way to end a dinner of Hidden Rainbow Albondigas. Because tequila also comes from the agave plant, it fits naturally here; we use silver, or clear, tequila to keep the mango color vibrant. Dress up scoops with lime rind curls, if desired.

How to Make It

Step 1

Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.

Step 2

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.

Ratings & Reviews

Mylittlejunkbox's Review

EpicVeg
May 23, 2013
Awesome flavor!

sweettooth32's Review

sweettooth32
December 27, 2011
Delicious! My husband and I love mango everything and this was a treat! I also substituted frozen mangoes for fresh ones, since I made this in December. I used all 3 lbs to get as much mango flavor as possible. The benefit of using frozen mangoes is that you don't have to chill the mixture for 2 hours. In fact, my KitchenAid ice cream maker instantly froze the sides into a ready to eat sorbet within seconds. I had to mix it up to make sure that the center parts were ready as well. I don't generally like tequila, but the zing it gives in combination with the fresh limes and fresh orange juice was delicious. We'll definitely make this again!

EpicVeg's Review

Mylittlejunkbox
March 11, 2009
Great recipe. I used 2 pounds frozen mango and it worked perfectly. I will make it often to serve by the pool in hot summer days or at the end of a sensible meal.