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.
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let soften in the refrigerator for 1/2 hour before serving.
Equipment: Ice cream maker or food processor