Mango Sorbet Recipe - Cooking Index
Mango Sorbet Recipe - Cooking Index
The same technique can be used with peaches, berries, or other soft fruits (My personal favorite is kiwi). Use amounts equal to 1 1/4 cups pureed fruit. Nutritive values may differ slightly.
Type: Fruit| 2 lbs | 908g / 32oz | Mangoes |
| 1/4 cup | 59ml | Fresh orange juice |
| Sugar substitute equal to 1 tbspn sugar |
Peel and slice mangoes; puree in a food processor fitted with steel blade. Add orange juice and sweetener; mix well. Pour into a shallow pan; freeze mixture until solid.
Remove sorbet from freezer; break into pieces with a fork. Return to food processor and process 10 seconds until smooth and frosty. Spoon into footed glasses and serve immediately.
This recipe yields 1 1/2 cups. Serving size: 1/2 cup.
Exchanges Per Serving: 1 1/2 Fruit.
Nutrition Facts: Carbohydrates 26g; Protein 1g; Fat 1g; Calories 87; Fiber 3.7g; Sodium 2mg; Cholesterol 0mg.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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