Mango Mint Sorbet
You can never have too many side dish recipes, so give Mango Mint Sorbet a try. This recipe makes 4 servings with 402 calories, 1g of protein, and 1g of fat each. For $1.99 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, mango, mint, and a few other things to make it today. 44 people have tried and liked this recipe. It is brought to you by Culicurious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes approximately 5 hours. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is pretty good. Similar recipes are Sorbetto di mango (Mango Sorbet), Mango Sorbet, and Mango Sorbet.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 270 minutes
Ingredients:
1/4 cup lemon juice
4 cups chopped mango (about 3 large mangoes)
1 bunch mint, leaves removed from stems (rinse leaves) or 1 cup mint leaves
1 1/2 cups raw sugar
1 1/2 cups water
Equipment:
ice cream machine
mixing bowl
stove
pot
food processor
whisk
Cooking instruction summary:
The day before you want to start this recipe or early the morning of: place your ice cream maker mixing bowl in the freezer. These need to freeze at least 8 hours before they can be used.Combine the sugar, water and mint leaves in a pot on the stovetop. Bring to a simmer and continue simmering for 5 minutes. Remove from heat and cool to room temperature with the mint in the syrup. Once cooled to room temperature, strain the mint from the syrup.This step can be done ahead of time, and the mint syrup can be stored in the refrigerator until ready to use.To quickly cool the mint syrup, transfer it to a metal bowl and place a sealed ziploc bag filled with ice in the syrup. This should cool it within 5 minutes.In the food processor, combine the mango with half a cup of the cooled mint syrup. Process until liquified.In a large mixing bowl, combine the mango mixture with the remaining syrup, and lemon juice. Whisk to throughly combine.Add mixture to a ice cream maker. Spin for 30 minutes until thick and slushy.Transfer to an air tight, freezable container. Set in the freezer for 4 hours for mixture to solidify. If left overnight in the freezer, soften for 30 minutes before scooping.Serve and enjoy!
Step by step:
1. The day before you want to start this recipe or early the morning of: place your ice cream maker mixing bowl in the freezer. These need to freeze at least 8 hours before they can be used.
2. Combine the sugar, water and mint leaves in a pot on the stovetop. Bring to a simmer and continue simmering for 5 minutes.
3. Remove from heat and cool to room temperature with the mint in the syrup. Once cooled to room temperature, strain the mint from the syrup.This step can be done ahead of time, and the mint syrup can be stored in the refrigerator until ready to use.To quickly cool the mint syrup, transfer it to a metal bowl and place a sealed ziploc bag filled with ice in the syrup. This should cool it within 5 minutes.In the food processor, combine the mango with half a cup of the cooled mint syrup. Process until liquified.In a large mixing bowl, combine the mango mixture with the remaining syrup, and lemon juice.
4. Whisk to throughly combine.
5. Add mixture to a ice cream maker. Spin for 30 minutes until thick and slushy.
6. Transfer to an air tight, freezable container. Set in the freezer for 4 hours for mixture to solidify. If left overnight in the freezer, soften for 30 minutes before scooping.
7. Serve and enjoy!
Nutrition Information:
covered percent of daily need
