There are so many delicious ice cream recipes that I am dying to try with my new ice cream maker....but I decided to go the healthier route this time. This recipe for Mango Sorbet seemed like a perfect and light refresher for these 90 degree days. The result was a beautiful orange frozen treat that was full of sweetness and flavor; and it is a great alternative to more decadent frozen desserts. So go ahead, and sneak in that extra serving :)
Fresh Mango Sorbet
Cuisinart Ice Cream Maker Recipe Booklet
Preparation: 10-15 minutes, 25-30 minutes chilling time, optional 2 hours to ripen in freezer
Makes about ten 1/2 cup servings
4 ripe but firm mangoes, peeled, pitted and cubed
2-3 cup sugar
1/2 cup corn syrup
6 tbsp fresh lemon or lime juice I used half of each
Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with the metal blade. Pulse to chop, then process until thick and smooth, scraping jar or work bowl as necessary with a spatula.
The mango puree may be made up to one day ahead; cover and refrigerate until ready to use.
Turn the machine on, pour mango puree into freezer bowl through ingredients spout and mix until thickened, about 25-30 minutes.
Nutritional Info per serving:
Calories 190 (2% from fat)
Carbs 49 g
Protein 1 g
Fat .0 g
Sodium 27 mg
Sat.fat & cholesterol 0 g