Mango sorbet
Votes: 2
Time: 8 hours 10 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 120, total fat 2.5 G., saturated fats 1.5 G., proteins 2 G., carbohydrates 26 G., fiber 3 G., cholesterol 0 mg, sodium 0 mg, sugar 23 G.
Calories 120, total fat 2.5 G., saturated fats 1.5 G., proteins 2 G., carbohydrates 26 G., fiber 3 G., cholesterol 0 mg, sodium 0 mg, sugar 23 G.
Make a low-calorie, diet-friendly dessert made solely from mango. Just a little water is added to make the fruit easier to blend. Choose very ripe mangoes for this sorbet, so you won't need to add any additional sugar, and those with a sweet tooth can drizzle it with a little honey. Frozen the sliced mangoes and then puree them in a food processor until smooth. Before serving, drizzle with lime juice for a bright flavor and top with toasted coconut flakes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 very ripe mangoes (1-1.3 kg total)
- 2 tablespoons unsweetened coconut flakes
- 1 small lime, cut into 4 pieces
- Honey to drizzle (optional)
We recommend
Recipes with similar ingredients: mango, coconut flakes, lime, honey
Cooking the dish according to the recipe:
- Peel the mango, cut the flesh around the pit, and into approximately 1-cm chunks (you should have about 4 cups of mango). Arrange the chunks in a single layer on a baking sheet and cover loosely with plastic wrap. Freeze the mango until firm, at least 4 hours or overnight.
- Meanwhile, preheat oven to 350°F (175°C). Spread the coconut flakes on a rimmed baking sheet and bake until lightly browned, about 4 minutes, tossing halfway through.
- Once the mango has completely hardened in the freezer, transfer it to a food processor. Add 1/4 to 1/2 cup hot water and process until smooth; stop the processor as needed and churn the mango with a wooden spoon or spatula. The texture of the mango should be like smooth sorbet (a few small chunks are fine). Divide the sorbet into 4 glasses or cups, drizzling each serving with the juice of a quarter lime, honey, if using, and toasted coconut.
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