ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mango-Agave Sorbet

Photo: Randy Mayor; Styling: Rose Nguyen
Yield 8 servings (serving size: 1/2 cup)
The Mexican pedigree of this dessert makes it a fitting way to end a dinner of Hidden Rainbow Albondigas. Because tequila also comes from the agave plant, it fits naturally here; we use silver, or clear, tequila to keep the mango color vibrant. Dress up scoops with lime rind curls, if desired.

Ingredients

  • 4 cups cubed peeled ripe mango (about 3 pounds)
  • 1/2 cup fresh orange juice (about 3 oranges)
  • 1/3 cup fresh lime juice (about 3 limes)
  • 1/3 cup tequila
  • 3/4 cup light agave nectar
  • 1/3 cup water

Nutrition Information

  • calories 233
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 55.4 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 4 mg
  • calcium 20 mg

How to Make It

  1. Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.

  2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.