For a sorbet, our Low FODMAP Papaya Lime Sorbet is actually very creamy in texture thanks to the rich creamy texture of ripe papaya itself. Did you know that papaya is a no FODMAP food? That is what inspired us to make this sweet sorbet, with a hint of lime. You do need an ice cream maker.
Papaya Contains No FODMAPs
Monash University has lab tested ripe papaya and it is one of our favorite NO FODMAP foods. Folks often think that fruits and vegetables are off limits during Elimination, and we are here to inspire you with delicious recipes like this to incorporate into your diet. We love eating papaya straight out of the skin with a spoon, or as part of a fruit salad, but this sorbet is yet another showcase for this underutilized fruit.
Choosing Papayas
You want a ripe papaya for our Low FODMAP Papaya Lime sorbet. Look for a rich golden yellow skin with very little to no green at all. It should feel heavy for its size and soft when very gently pressed with a finger. Avoid any fruit with bruises or mushy spots.
Note that you need to end up with 2-pounds (910 g) of papaya flesh, which means you need to buy more whole papaya. It is hard to gauge how much more. I would buy 4-pounds (1.8 kg) and be happy with any extra.
Prepping Papaya
Cut your papaya lengthwise. Separate the two halves and you will see the gorgeous, brightly colored flesh and lots of glossy black seeds.
The seeds might look strange, and there are a lot of them. They are actually edible but are not to everyone’s liking. They are a bit peppery and their texture is one of those that you like or really don’t. Try if you like! (No idea of FODMAP content, though).
Lime & Acidity
Very often a recipe with include a squeeze of lemon juice, or in this case, lime. It can often seem like an afterthought, being in such small amounts. Do not overlook the recommendation of this addition of an acid. Acidity provides balance in many recipes, such as this one, which would be simply sweet, and possibly a bit cloying, without it. Fresh squeezed here is best.
How To Make Low FODMAP Papaya Lime Sorbet
There is not much to this recipe…
Place the ingredients in your blender carafe:
Then blend until smooth. You can see how creamy the mixture is, even before processing in your ice cream machine.
Just scrape this mixture into a container to chill for several hours so that it is cold when you place it in your ice cream machine. A pre-chilled mixture will yield the best finished texture for sorbets and ice creams.
Some More Low FODMAP Frozen Desserts
Need An Ice Cream Maker
- Rhubarb Crumble Ice Cream
- Vanilla Ice Cream
- Strawberry Sherbet
- Chocolate Coconut Sorbet
- Chocolate Sorbet
- Banana Coconut Sorbet
Do Not Need An Ice Cream Maker
- Mint Chocolate Semifreddo
- Strawberry Granita
- Lemon Granita
- Cantaloupe Lime Popsicles
- Peaches & Cream Popsicles
- Strawberry Yogurt Granola Pops
- Low FODMAP Frozen Hot Chocolate
- 2-Ingredient Coconut Popsicles
- Chocolate Covered Banana Popsicles
- Arnold Palmer Ice Pops
- Coconut Water Fresh Fruit Pops
- Lactose-Free Ice Cream Soda
- Low FODMAP Cold Brew Latte Popsicles
- No-Churn Vanilla Ice Cream withy Chocolate Covered Almonds
Low FODMAP Papaya Lime Sorbet
For a sorbet, our Low FODMAP Papaya Lime Sorbet is actually very creamy in texture thanks to the rich creamy texture of ripe papaya itself. Did you know that papaya is a no FODMAP food? That is what inspired us to make this sweet sorbet, with a hint of lime. You do need an ice cream maker.
Low FODMAP Serving Size Info: Makes about 1 quart (960 ml); serving size ½ cup (120 ml); 8 servings
Ingredients:
- 2- pounds (910 g) ripe papaya flesh,
- Heaping ½ cup (99 g) sugar
- ¼ cup (60 ml) water
- 3 tablespoons freshly squeezed lime juice
Preparation:
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Scrape papaya into blender carafe and add sugar, water and lime juice and blend until smooth. Transfer to storage container and refrigerate 6 hours, or overnight. Pour into ice cream maker and follow manufacturer's instructions.
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Freeze in airtight container and eat preferably within 4 days.
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Lime Juice: Monash University has lab tested lime juice and it is low FODMAP in 1 cup (250 g) amounts (double that of lemon juice, as an interesting fact).
- Papaya: Monash University has lab tested ripe papaya and it contains no FODMAPs.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Also check out this article: Satisfy Your Sweet Tooth with These 22 Delicious Dairy-Free Recipes
Can you substitute monk fruit sweetener for sugar if you are avoiding sugar?
There is no known lab tested low FODMAP amount of monk fruit sweetener. It is in some prepared products that have been lab tested and certified low FODMAP, so we know there is some amount, but we have no idea how much it is – or how little. It could end up like molasses and be only 1 teaspoon, but we just do not know at this time. Also, I cannot guarantee the outcome of the recipe if it is changed in any way as this is how it was developed and tested in our Test Kitchen. Especially when you have a recipe that has such few ingredients, any change, especially such a big change, could wreak havoc with the texture, yield, flavor, etc. and then of course, FODMAP content. I would not recommend using it. IF you are stable and in your Challenge Phase, you could try, but be willing to have it not work out.
5 stars. Delicious! And easy! Will make again.
Ahhh the creamiest of sorbets! Not to mention the brilliant sunset color! If anyone reading this has an ice cream maker, do not hesitate – this is a lovely low FODMAP frozen dessert. Thank you Helen for the accolades!