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Mango-Agave Sorbet
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 233
- Fat: 0.5g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.1g
- Protein: 1g
- Carbohydrate: 55.4g
- Fiber: 3.1g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 4mg
- Calcium: 20mg
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.
Mango-Agave Sorbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Make-Ahead, 5 Ingredients or Less
- CUISINE: Mexican
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Food Processor, Ice-Cream Maker
- PUBLICATION: Cooking Light
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