Mango Champagne Sorbet with Key Lime and Honey

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Makes about 4 cups (plus a few sneaky bites to make sure it's good)
5 peeled and pitted atoulfo mangoes
1/3 cup honey (preferably local)
3/4 cup sparkling wine
2 key limes zested and juiced
1 pinch good sea salt
1. In blender, puree all ingredients until thoroughly combined and smooth.
2. Place in refrigerator until very cold (at least 2 hours).
3. With ice cream churner already running, slowly pour in cold mango puree, and let churn 30 minutes.
4. Serve immediately for a soft serve sorbet, or freeze for 2-3 hours for a more firm sorbet. Serve with a light sprinkling of lime zest (optional).

kerry guice

Member since Feb 2010

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