Photo by Sonia Mendez Garcia

Watermelon and Mango Sorbet

Cuisine: Mexican
Prep Time: 20 minutes
Servings: 1 quart
This homemade frozen treat is easily prepared with your favorite fruits and fruit juice. Mix and match to create a delicious sorbet!

This watermelon and mango sorbet is just one of many ways you can enjoy a quick, homemade summer treat. It's as easy as prepping your favorite fruits the night before for freezing. The next morning, mix, process and freeze! It will be waiting for you to enjoy as a light dessert or snack for the kids that afternoon. Add a tasty Mexican twist to this sorbet by topping it with some salty, sweet Chamoy hot sauce and chile limón powder!


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  1. For the best results, make sure you freeze the fruit overnight and use cold pineapple juice. Spread chopped fresh fruit evenly onto a lined baking sheet before freezing it. This will make for easier processing.
  2. Combine all of the ingredients into the food processor. Process on high until smooth. Use a spatula to push the fruit down, making sure there are no big pieces of fruit left. Taste for sugar and adjust the agave or sugar quantity as needed.
  3. You can serve the sorbet right away. If not serving right away, pour into a baking dish. Cover with plastic wrap directly onto the sorbet. Freeze for 2-4 hours. When ready to serve, let sit for 5 minutes at room temperature. Slice into chunks and process one more time for a smoother finish.
  4. Suggestions for toppings: mint leaves, mini chocolate chips, whipped cream, chamoy or chile limón.

Chef Notes

If purchasing frozen fruit from the market, they may not be as sweet as fresh fruit. Frozen sorbet will scoop easier if left to sit at room temperature for 5-6 minutes. For even more watermelon flavor, blend some extra watermelon and strain out the solids. Use this juice to replace the pineapple juice.

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