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Mango-Lime Ice

By Jennifer Jones

5.0

(1)

A small glass serving dish with a scoop of mangolime ice and a slice of fresh mango on top of a citrusprinted tablecloth.
Mango-Lime IceLara Ferroni

Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of a Cinco de Mayo feature on Mexican desserts. Jones encourages you to use different fruits in this refreshing dessert, but recommends sticking to ones that are sweet but have acidity. Raspberries are a perfect example.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

4 large mangoes (about 3 1/2 pounds total), peeled and coarsely chopped
Zest of 1 orange
1 1/4 cups sugar
1/3 cup freshly squeezed lime juice

Preparation

  1. In the bowl of a food processor, combine the mangoes, orange zest, sugar, lime juice, and 1 cup water. Process until the mixture is smooth. Pour through a fine-mesh sieve set over a large bowl then press gently on and discard any solids (there will be about 3 cups syrup). Transfer to a freezer-safe dish, cover with plastic, and freeze until the mixture is firm 2 inches in from the sides, about 2 hours. Scrape into a food processor and process until the mixture is slushy. Repeat the freezing and processing 2 more times, then freeze for at least 1 hour before serving. DO AHEAD: The ice can be made ahead and stored in the freezer, well wrapped, up to 2 weeks.

TagsFrozen DessertDessertFruit DessertMangoStone FruitFruitLimeCitrusOrangeDairy FreeNut FreeVeganEasy5 Ingredients or FewerMake AheadNo-CookFood ProcessorSummerEpicurious

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