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Guanabana Sorbet with Mango Lime Coulis

Guanabana Sorbet with Mango Lime Coulis

Guanabana Sorbet with Mango Lime Coulis is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 20 minutes
Cook time: 1480 minutes
Total time: 1500 minutes
Yield: 8 Servings
Tags: Vegan
Health Score: 6 %


3 tablespoons

lime juice
8 servings

lime zest
1 - 1/2 cups

mango puree
28 oz

mango puree
1 - 1/2 cups

1 - 3/4 cups



  1. Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes.

  2. Transfer syrup to a bowl and cool completely.

  3. Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker.

  4. Transfer to an airtight container and put in freezer to harden, about 2 hours.

  5. Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée.

  6. Serve sorbet with coulis.

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port

Frozen Dessert can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.