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Roasted Mango Sorbet

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.6 (21 votes)

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.



READER'S COMMENT:
"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...
Roasted Mango Sorbet

3 Reviews for Roasted Mango Sorbet

03/25/2013
Anonymous
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!

Texture, ease of making
Comments
06/29/2011
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.

Easy
Comments
04/12/2010
Anonymous

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?

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