Roasted Mango Sorbet
Switching from ice cream to sorbet is an excellent way to reduce saturated fat. This recipe, contributed by Diana Dalsass of Teaneck, New Jersey, has an exceptionally creamy texture, thanks to the banana and roasted mango.
2. Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and refrigerate until cold, about 1 hour.
3. When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit. Place the mango pulp and accumulated juices in a food processor. Add banana and lime juice; process until very smooth. Transfer to a large bowl and stir in the sugar syrup. Cover and refrigerate until cold, 40 minutes or overnight.
4. Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
|Per Single Serving / Serves 8 Total|
Nutrition Facts provided by: EatingWell
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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