Place the mango and kiwi cubes, sugar, corn syrup and lemon juice in a food processor or blender that has been fitted with a metal blade. Pulse to chop the fruit up, then continue to process (or blend) until the mixture is thick and smooth. If necessary, use a spatula to scrape down the sides of the blender canister or work bowl.
Pour fruit puree into freezer canister and freeze per manufacturer's instructions. Ready in about 25-30 minutes.
I recommend putting the finished sorbet in a covered container in the freezer for a couple of hours to "ripen" and firm it up.
Recipe Notes
*This fruit puree can be made up to a day ahead. If making it this way, cover the bowl and keep refrigerated until ready to freeze. Enjoy!
Nutrition Facts
Kiwi Mango Sorbet
Amount Per Serving (1 small serving)
Calories 250
% Daily Value*
Sodium 21mg1%
Potassium 392mg11%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 57g63%
Protein 1g2%
Vitamin A 390IU8%
Vitamin C 114.3mg139%
Calcium 43mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.