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20 minute dinner recipes

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Roasted Mango Sorbet

http://www.eatingwell.com/recipes/roasted_mango_sorbet.html

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

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.

8 servings, about 1/2 cup each | Active Time: 20 minutes | Total Time: 4 1/2 hours (including chilling time)

Ingredients

Preparation

  1. Preheat oven to 350°F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.
  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.

Nutrition

Per serving : 108 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 1 g Protein; 2 g Fiber; 2 mg Sodium; 159 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 fruit

Tips & Notes