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.
Source: EatingWell Magazine, Summer 2004
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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
Nutrition Facts
Serving Size: about 1/2 cup
Per Serving:
134 calories; protein 1.1g; carbohydrates 33.9g; dietary fiber 2.2g; sugars 30.7g; fat 0.5g; saturated fat 0.1g; vitamin a iu 1371.2IU; vitamin c 47.8mg; folate 56.4mcg; calcium 15.4mg; iron 0.2mg; magnesium 15.6mg; potassium 250.1mg; sodium 2mg.
Exchanges:
2 fruit