Combine the first 3 ingredients in a bowl. Cover the strawberry mixture, and chill 2 hours. Spoon 1/2 cup strawberry mixture into each of 2 dessert bowls, and top each serving with 1/2 cup mango sorbet. Garnish with mint sprigs, if desired.
This is amazing. I have been making it for years since it was published in Cooking Light. Whenever I have a heavy meal this is the dessert solution. Light but really creamy with a gourmet store bought mango sorbet. Haven't tried the lime. But the frest mint is a must!! Yum!
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