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:

Quickview
402k Calories
1g Protein
0.67g Total Fat
100g Carbs
5% Health Score
Limit These
Calories
402k
20%

Fat
0.67g
1%

  Saturated Fat
0.16g
1%

Carbohydrates
100g
34%

  Sugar
97g
108%

Cholesterol
0.0mg
0%

Sodium
8mg
0%

Get Enough Of These
Protein
1g
3%

Vitamin C
66mg
80%

Vitamin A
1828IU
37%

Folate
75µg
19%

Fiber
2g
11%

Copper
0.21mg
10%

Vitamin B6
0.2mg
10%

Vitamin E
1mg
10%

Potassium
320mg
9%

Manganese
0.15mg
8%

Vitamin K
6µg
7%

Vitamin B3
1mg
6%

Magnesium
20mg
5%

Vitamin B2
0.07mg
4%

Vitamin B5
0.35mg
3%

Vitamin B1
0.05mg
3%

Iron
0.6mg
3%

Calcium
33mg
3%

Phosphorus
25mg
3%

Selenium
1µg
1%

Zinc
0.2mg
1%

covered percent of daily need
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