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Blood Orange and Mango Sorbet

Scott Phillips

Yield: Yields about 1 quart.

Servings: eight.



  • 3 medium ripe mangos, peeled and cut into chunks
  • 2-1/2 cups blood orange juice (from 7 to 8 medium blood oranges)
  • 1 cup granulated sugar
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. finely grated blood orange zest

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 5
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 47
  • Fiber (g): 2
  • Protein (g): 1


  • Purée the mango and blood orange juice in a blender on high speed until smooth. Strain through a fine strainer into a large measuring cup. You should have about 4 cups.

    Combine the sugar and about one-quarter of the purée in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining purée and add the lemon juice and blood orange zest. Refrigerate until thoroughly chilled.

    Freeze in an ice cream maker according to the manufacturer’s instructions.


Rate or Review

Reviews (2 reviews)

  • pooky | 05/09/2009

    We loved it, but instead of making the mango puree and blood orange, I used the puree from the Perfect Puree of Napa Valley. So much easier and the taste was wonderful. YOu can order online. Everyone loved it, very refreshing.

  • SteveTN | 03/27/2009

    The hardest part making this was finding the blood oranges. Finally found them at Whole Foods. This was very easy to make. The resulting sorbet was a tad tart but that was OK as we don't like our desserts too sweet. To change simply add more sugar and reduce the lemon juice a bit. The sorbet was smooth and had a great flavor.

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