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Key Lime and Mango Sorbet Recipe

Key Lime and Mango Sorbet Recipe

In Life:

You know what I really like doing? Helping people. Being of service. Just being useful. Those are the areas in which I find the most reward. For me, when I know I’ve helped someone, the pay off in the satisfaction department is huge. I’ve been thinking a lot about this lately and have been looking for more ways to be helpful and be of service to people. Seems like a noble goal, right? These days there’s so many ways to be helpful to others. The internet gives us so many options to help from the comfort of our own homes. Imagine that, helping from your couch. It’s true – it happens all the time.

I’ve recently been thinking about trying to get involved with a non-profit that utilizes some type of online forum to help those in need. I’m thinking of something that involves the clients (aka those getting the help) being voluntarily part of a program where they’ve self-selected to receive the help. This is usually when folks are most open to receiving the help and are most likely to actually accept the help/advice.

I’m not sure if anything like that exists. Honestly, I’ve not even started my research. I’m really just now able to articulate that whole last part. I’d ideally like to either help with coping with women’s issues (family planning, pregnancy, personal health, etc) or with food-related issues (grocery budgets, SNAP benefits, food safety, GMO, organic, etc). Obviously my expertise is in the latter, but my heart lies deep within women’s issues.

This all stemmed from a realization last weekend that I can only help people who want to be helped. I can want better things for the poor and disenfranchised all darn day, but if they don’t want to change – don’t want a better life – then there’s little I can really do. Some people are good at raising awareness, changing minds, etc. That’s not for me. I hate fighting for ground. I want to work with those who want the help. Who know they need it, but just may not know how to get there. That’s where my strengths lie.

Do you know of anything that fits this description? How do you feel about helping those in need? Are you a crusader/converter or do you do better with those open to receiving the help?  I’m interested in where people lie on this spectrum.

In Cooking:

Today we’re going to tackle a recipe that’s sure to please this summer. It’s a cool and refreshing key lime and mango sorbet recipe. It’s tart, it’s sweet, and it’s a great way to beat the heat. Okay, that’s a bit cheesy, but I’m running with it. Because it’s 100% true. This is a simple recipe with a mere four ingredients, one of which is water. I love when things are simple!

Key Lime and Mango Sorbet Recipe

Some of you might be thinking that Louisiana isn’t known for either key limes or mangoes. Well, you’re correct. But both are in season right now and besides focusing on local products, I also like to focus on things in season. I got my hands on both of these items via Texas of all places. You know I travelled a lot last month. Well, my two trips to Texas in June yielded the major ingredients in this sorbet.

Mangoes from the National Mango Board #mangover

Let’s start with the mangoes. When I was in Austin in early June at the BlogHer Food conference, I attended a party hosted by the Mango Board. Along with the great food, cocktails and company, the Mango Board had a great giveaway. After the conference, they shipped some mangoes to the party attendees as a “thank you” gift. I was really excited to get them and was able to create two dishes with my luscious mangoes (last week I made a chipotle shrimp with mango and corn salad recipe). They were so fresh and ripe and perfect. I was in heaven.

Mangoes from the National Mango Board #mangover

My second trip to Texas was more mid-month and was down in South Texas in the small town of Edinburg. My mom lives down there most of the year, and my brother and I went to visit to help her paint her house. I also did some other house keeping tasks for her (along with some weed management in the flower beds). It was a fantastic week where I cooked, cleaned, and worked to my heart’s content. I also picked up a nice little sack of key limes at the grocery store to bring home. I knew the mangoes were going to arrive once I was home from this trip so the sorbet idea took hold at this point.

Tangy and Tart Key Limes

My food doesn’t always have such neat and tidy stories attached, but I love that this dish does. This sorbet is representative of some major parts of my life – my career and my family. And I couldn’t think of anything better than combining the two. The key limes add a very tart contrast to the pleasant sweetness of the mangoes. The sugar doesn’t hurt either – I did use over a cup in this sorbet. Since I still had some Zulka sugar from my promotional partnership with them, I went ahead and used it. It’s Non-GMO and minimally processed so it definitely served this sorbet better than traditional, over-refined sugar.

Key Lime and Mango Sorbet Recipe

I hope you enjoy this sorbet! I know I did. And Jeremy loved it too. He’s all about tangy lime, and I’m gaga over mangoes. So I guess you can say this sorbet is representative of our love as well. OK, waaaaaaaaaay too cheesy, but whatever – I’m happy! And you will be too once you get this sorbet in your life. 😉

Yield: 4 cups

Key Lime and Mango Sorbet Recipe

This key lime and mango sorbet recipe is sweet, tangy and totally satisfying. It's made with 4 simple ingredients for an all-natural frozen treat. Remember to freeze the insert for your ice cream maker at least 8 hours ahead of time!


  • 1 1/3 cups pure cane sugar
  • 1 1/3 cups water
  • 3 cups chopped fresh mango
  • 1/3 cup key lime juice (substitute half lemon, half standard lime juice if needed)


  1. The day before you want to start this recipe or early the morning of: place your ice cream maker mixing bowl in the freezer. These need to freeze at least 8 hours before they can be used.
  2. Heat sugar and water on stovetop. Bring to a simmer and continue simmering for 5 minutes. Remove from heat and cool to room temperature.
    • This step can be done ahead of time, and the syrup can be stored in the refrigerator until ready to use.
    • To quickly cool the simple syrup, transfer it to a metal bowl and place a sealed ziploc bag filled with ice in the syrup. This should cool it within 5 minutes.
  3. In a food processor, combine the mango with half a cup of the cooled simple syrup. Process until liquified.
  4. In a large mixing bowl, combine the mango mixture with the remaining syrup, and lime juice. Whisk to throughly combine.
  5. Add mixture to a ice cream maker. Spin for 30 minutes until thick and slushy.
  6. Transfer to an air tight, freezable container. Set in the freezer for 4 hours for mixture to solidify.
  7. Serve and enjoy!

Will keep in the freezer for up to a month. May harden as time passes so allow to sit on the counter for 5 minutes if you find it too hard to scoop easily.

Prep:30 min

Total:4 hour 45 min

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Disclaimer: This recipe was produced with complimentary mangoes from the Mango Board. All opinions expressed are sincere and my own.

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