Mango Agave Sorbet

By Ann Lindemann

Mango Agave SorbetIt’s summertime and the livin’ is easy. Here’s a flavorful, make-ahead, dessert that’s the perfect endnote for your next summer party. With tasty fresh mango and orange and lime juices, this sorbet derives its sweetness from light agave nectar, which has a low glycemic index and a greater sweetening power so you can use less. The splash of tequila is a nice addition, but certainly can be left out if desired.


  • 4 cups peeled ripe mango (fresh or frozen)
  • 1/2 cup fresh orange juice (about 3 oranges)
  • 1/3 cup fresh lime juice
  • 3/4 cup light agave nectar
  • 1/3 cup water
  • 1/3 cup tequila


  1. Combine cubed mango, orange juice, lime juice and tequila in a food processor; process until smooth.
  2. Pour mixture into a bowl, and stir in the agave nectar and water.
  3. Cover and chill for 2 hours.
  4. Pour mixture into an ice-cream maker and freeze according to manufacturer’s instructions.
  5. Spoon sorbet into a freezer-safe container.
  6. Freeze 8 hours or until firm.
  7. Scoop into dessert dishes and dress up with lime rind curls, if desired.

Yield: 8 servings (serving size: 1/2 cup)

Nutrition Facts per serving (1/2 cup): 233 calories; 0.1g saturated Fat; 55.4 g carbohydrate; 1g protein; 4mg sodium; 0.0 cholesterol.

Key Ingredients

Agave Syrup: This sweetener is made from a cactus plant native to Mexico. Marketed as a natural sweetener, blue agave syrup can be used as any other sweetener. Although agave syrup may have a low glycemic index and a greater sweetening power that can allow you to use smaller quantities, it is important to understand that agave is very similar to sugar. It does not provide significant sources of important nutrients and should be used in small amounts.

Lime:This fruit contains citrus bioflavonoids, which have antioxidant properties and are active in improving the function of the immune system. Limes also have anti-microbial properties and are a good source of a number of nutrients including, vitamin C, potassium, and folate. The lime’s bioflavonoids may also function as anti- inflammatories and lower blood pressure and cholesterol.

Mango: Referred to as the “King of Fruit,” mangos are not only tasty, but also rich with vitamins, minerals, antioxidants and fiber. Additionally, mangos contain an enzyme that has been found to be helpful in treading acidity and poor digestion.

Orange: Like all citrus, oranges are an excellent source of vitamin C. In addition, oranges are a good source of B vitamins including vitamin B1 and folate, as well as vitamin A, calcium and potassium. Oranges are also rich in flavonoids that may lower blood pressure, reduce ‘bad’ cholesterol and have anti-inflammatory effects.