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 Cooking Light

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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mango-Agave Sorbet Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy