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Mango Sorbet

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Source: Outdoor Entertaining

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Rating:

Reviews: 2 See Reviews

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Active Time:  35 Minutes
Total Time:  3 Hours 35 Minutes
Yield:  Serves 6

RECIPE INGREDIENTS

2 1/2 cups chopped mango flesh

2 cups water

1/2 cup superfine sugar

1 tablespoon lemon juice

2 egg whites

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DIRECTIONS

Combine mangoes and water in a saucepan, bring to a boil. Reduce heat and simmer 15 minutes. Add sugar and stir constantly over heat, without boiling, until sugar dissolves. Cool mixture. Stir-in lemon juice.

Place mixture in the bowl of a food processor and process until smooth. Pour mixture into a rectangular pan 13-by-9 inches and freeze until partly set - about 1 hour. Remove mixture to bowl of a food processor, add egg whites and process until combined. Return to pan, cover and freeze.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Serves 6

Calories:

115

Sodium:

20mg

Fiber:

Carbohydrates, Total:

29g

Protein:

% Cal. from Fat:

Spotlight Recipe Review

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Rating:

by: Julie, NY

Reviewed: 05/14/2008

I haven't tasted the final frozen product, but the liquid mango puree was really tasty! One recipe oversight that I thought should be mentioned... Mango flesh is very fibrous, especially near the pit. After tasting the cooked and sugared puree to see if more lemon juice was needed, I discovered that although it had a great flavor, the texture had a little to be desired. I simply poured the mixture through a sieve thus removing the unsavory tough fibers. It worked like a charm. I also used the juice from one whole fresh lemon (probably more than the recipe called for but I didn't measure.) Since my mangoes were very ripe and almost too sweet, the extra lemon juice added more dimension to the flavor and counteracted the sweetness. Overall, the recipe was easy and I am looking forward to trying more cooking.com sorbet recipes as the weather gets warmer.

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