Mango-Agave Sorbet

Mango-Agave Sorbet Recipe
Photo: Randy Mayor; Styling: Rose Nguyen
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.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

March 2009
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