Mango Mojito Sorbet

Zesty and Lively sorbet with a mojito twist!

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.


  • 1 1/2 pounds Mango, peeled and cubed
  • 4 Tablespoon Lime Juice
  • 3 Tablespoon Light Rum
  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1/4 cup Mint Leaves, minced
  • 1 Tablespoon Lime Zest


Serves 6

Note- If using ice cream maker – freeze bowl over night to ensure it is completely frozen.

Peel and cube mango’s. Place in food processor and puree. Cover and place in fridge.

Roll mint leaves together and chop. Set aside for simple syrup step.

Zest 1 lime to yield 1 Tablespoon of zest. Set aside in small dish. Then juice lime(s) to yield 4 Tablespoon of juice. Set aside in small dish.

In small saucepan, combine water and sugar. Bring to a simmer and create a simple syrup. Add in chopped mint leaves and zest of lime. Whisk for five minutes, remove from heat. Place syrup into a bowl, covering and placing in fridge to cool. (Don’t remove the mint or zest.)

Combine mango puree, simple syrup, lime juice, and rum in blender. Pulse until combined.

Follow manufacturer’s instruction for making sorbet or ice cream. Takes about 20 minutes to freeze. Serve immediately or place in air tight container for serving later. Garnish with extra leaves of mint.

Note – If you are not using an ice cream maker, pour blended mango puree mixture into a medium bowl, cover and place in freezer, stirring occasionally until it solidifies and freezes.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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One Response to Mango Mojito Sorbet

  1. Aubrie says:

    What the yummy deliciousness is this?!? This sounds so good! Definitely trying this out!! Thanks for the suggestion and the great recipe. 

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