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Roasted Mango Sorbet
Roasted Mango Sorbet
3 Reviews
From: EatingWell Magazine, Summer 2004
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.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 3 ripe mangoes
- ½ cup sugar
- ½ cup water
- ⅓ cup coarsely mashed banana, (1 small)
- 2 tablespoons lime juice
Preparation
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Active
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Ready In
- 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.
- 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.
- 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.
- 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 1½ hours. Serve in chilled dishes.
- Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let soften in the refrigerator for ½ hour before serving.
- Equipment: Ice cream maker or food processor
- Serving size: about ½ cup
- Per serving: 134 calories; 1 g fat(0 g sat); 2 g fiber; 34 g carbohydrates; 1 g protein; 56 mcg folate; 0 mg cholesterol; 31 g sugars; 1,371 IU vitamin A; 48 mg vitamin C; 15 mg calcium; 0 mg iron; 2 mg sodium; 250 mg potassium
- Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (27% dv)
- Carbohydrate Servings: 2½
- Exchanges: 2 fruit
Reviews 3
March 25, 2013
By: EatingWell User
Very sweet and very bananery!
This is a great recipe, roasting the mangoes makes them easy to handle and the flesh slips pretty easily from the stone and the skin, at the expense of sticky hands!
However, unless you like your sorbet extremely sweet then you can probably cut the sugar syrup in half or even not at all. The banana is overpowering, the sorbet I made didn't really taste of mango, it tasted of banana with a slight hint of mango and that was after using one small fruit as advised in the recipe. If I make this again I won't be putting banana in!
Pros: Texture, ease of making
Cons: Avoid if you are looking for mango flavours
June 29, 2011
By: Vegging out in Miami
Creamy and low cal deliciousness!
Skipped the roasting part and simply threw the mango slices along with the other ingredients into my blender, then the ice cream maker. This is awesome and so creamy and decadent. I will reduce the sugar syrup next time.
Pros: Easy
Cons: None
April 12, 2010
By: EatingWell User
High in potassium, fairly low in calories and develops a very nice creamy texture. I think you could use half the banana to add texture and cut back on the flavor; otherwise you could roast it with the mango with honey on it, skin off on parchment.
It would probably be helpful for more novice cooks to know how to handle mangoes; maybe a link to another article talking about how to cut them and what to expect with the furry, fibrous seed?
