Mango Lime Sorbet  

butterfly Makes: 3 cups

Written By Eydie Desser


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This is a special dessert I made for a group of plant-based heroes who came to my home for a garden tour and cooking class.  These amazing people reversed diseases such as type-2 diabetes and high blood pressure by eating a whole food plant based diet, salt, oil and sugar free, in a matter of 8 weeks!  Not only did they shed unwanted pounds, some reported improved eye-sight. They got off their pills and are enjoying life to the fullest. Bonus: they learned the fastest and easiest way to peel a mango!


  • 3 red mangos, peeled and diced (about 3 cups)
  • 1 Alphonso mango (small, yellow mango), peeled and diced
  • 3 tablespoon lime juice, or more to taste
  • 2-3 mint leaves, finely chopped plus more for garnish


  1. Add mint leaves to lime juice and let sit while you prepare the mango.  
  2. Peel the mangoes, remove flesh and roughly chop.
  3. Strain the lime juice, discarding the mint.  Reserve lime juice.   
  4. Place the mango and lime juice in a high-speed blender and blend until very smooth.  Pour into a rectangular glass Pyrex dish to reach about 1-inch up the sides of the dish. Spread evenly and freeze for 1 hour.
  5. Remove the sorbet from the freezer and stir, scraping up frozen bits around the sides of the container to thoroughly combine the frozen with the unfrozen mixture. Return the sorbet to the freezer for another 45-60 minutes, or until the mango sorbet is frozen, yet soft enough to serve.
To Serve:

Using an ice cream scooper, make mango sorbet balls and top with tiny sprigs of mint.

butterfly Cook's Notes:

To make in advance: scoop sorbet into balls and freeze on a parchment lined sheet tray.  Place solid balls in a freezer zip-top bag.  When ready to serve, place balls in serving bowls and let defrost for a few minutes before serving. 

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