Low-Sugar Mango Sorbet
- Yield 4 servings
- 2 large ripe mangoes
- 1/2 cup water
- 1/2 cup granulated Stevia in the Raw, Splenda, or sugar
- 1 1/2 tablespoons fresh lime juice
- In a small pan combine the water and sweetener and bring to a boil. Turn off and let the mixture cool while you peel and cut up the mangoes.
- To peel the mangoes, slice along each side of the flat seed, guiding your knife to come as close as you can to the mango seed. Then slice away any other mango flesh that still clings to the seed. Peel away the skin and chop the flesh.
- Put the chopped mango and lime juice in a food processor and process for about 45 seconds, until the mixture is quite pureed. Add the cooled simple sugar mixture and process about 45 second more, until there are no lumps.
- Put the mixture into a plastic bowl with a tight fitting lid and put it in the freezer. Ever 30 minutes, remove bowl from the freezer, scrape away the frozen part around the edges and whisk it into the mixture. Total freezing time is 3-4 hours, depending on how cold your freezer is. For my freezer, I would freeze it 4 hours next time for a slightly firmer sorbet.
- Divide into individual bowls and serve.
This recipe could easily be doubled and/or made in an ice cream freezer.
Recipe courtesy of Kalyn Denny who had no idea how her life was going to change when she started her blog Kalyn’s Kitchen (http://www.kalynskitchen.com) in 2005 as a place to store the South Beach Diet friendly recipes all her friends were asking for. Now Kalyn, a retired elementary school teacher, is a full-time blogger, and spends most days cooking, photographing the food, and writing up recipes.