Friday recipe: mango sorbet

June 4, 2010 —

Who doesn’t love a cold, creamy dessert on a hot summer day? Unfortunately, ice cream is not something I should eat every day. Sorbet is a great substitute for ice cream when you’re craving something sweet and cool. Essentially it’s just fruit, sugar and ice. And it’s dairy free!

What’s your favorite (healthy) summer dessert?

Mango Sorbet

3 mangoes, peeled, pitted and coarsely chopped
3/4 cup sugar
1 teaspoon grated lime zest
1 teaspoon grated orange zest
3 T fresh lime juice
3 T fresh orange juice

Directions

  1. Lightly spray an 8-inch square baking dish with nonstick spray.
  2. Puree the mangoes, sugar, lime zest, orange zest, lime juice and orange juice in a food processor. Transfer the mixture to the baking dish and freeze until firm, about 2 hours.
  3. Return the mixture to the food processor and process until smooth and creamy. Return the mixture to the baking the dish and freeze until firm, about 1 hour.

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