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Mango Sorbet




Source of Recipe


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List of Ingredients








1 cup sugar

�cup water

2 ripe mangos, about � pound each

Juice of 1 lime



Combine the sugar and water in a small saucepan, and place over low heat. Stir until the sugar dissolves completely and the syrup is clear.

Remove from the heat and allow to cool to room temperature.

Peel the mangos and cut as much of the fruit as you can away from the large pits. If the mangoes are very ripe and juicy, squeeze the pulp and juice off the pits with your hands into a large bowl.

Combine the cooled syrup, mango pulp and lime juice in a blender or food processor. Blend until completely smooth, about 30 seconds. Cool completely in refrigerator.

Stir the chilled mixture, then freeze in ice cream machine according to the manufacturer's instructions. When finished, the sorbet will be soft, but ready to eat.

For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours. Makes 6 servings.

PER SERVING: Cal 181 Fat trace Fiber trace No chol Sodium trace Carb 46 g


Recipe