Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light March 2009

Gallery

Credit: Randy Mayor; Styling: Rose Nguyen

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

233 calories; fat 0.5g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.1g; protein 1g; carbohydrates 55.4g; fiber 3.1g; iron 0.3mg; sodium 4mg; calcium 20mg.
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