Tested till perfect Mango Sorbet with Macerated Strawberries
Mango Sorbet with Macerated Strawberries
Photography by Matthew Kimura

Mango Sorbet with Macerated Strawberries

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 cup 1cupgranulated sugar
  • 1 1ripe mangomangoes, peeled, pitted and cut_into chunks
  • 1/4 cup 1/4cuplemon juice
  • Macerated Strawberries
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In saucepan, bring sugar and 1 cup (250 mL) water to boil, stirring until dissolved. Reduce heat; simmer for 1 minute. Let cool. In food processor, pur?together mango, sugar syrup and lemon juice until smooth. Press through fine sieve into bowl. Pour into shallow metal pan; freeze for 3 to 4 hours or until almost firm.

Break into chunks. Transfer to food processor; pur?until smooth. Freeze in airtight container for 1 hour or until firm or for up to 1 week. (Or, freeze in ice-cream maker according to manufacturer's instructions.) Serve with Macerated Strawberries.

Additional information :

Macerated Strawberries:

1/3 cup (75 mL) Orange liqueur or orange juice
1/3 cup (75 mL) Orange juice
2 tsp (10 mL) Liquid honey
1/2 tsp (2 mL) Grated lemon rind
1 Ripe mango, peeled, pitted and cut into chunks
2 cups (500 mL) Strawberries, hulled and quartered

In glass bowl, combine liqueur, orange juice, honey and lemon rind. Add mango and strawberries; stir gently. Let stand at room temperature for 1 hour or refrigerate for up to 6 hours.

Nutritional Information Per Serving: about

cal 255 pro 1g total fat 1g sat. fat 0g
carb 58g fibre 3g chol 0mg sodium 5mg

% RDI:

calcium 2 iron 2 vit A 24 vit C 85
folate 8
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