Cut-up frozen fruit is the trick for lightning-quick sorbet. To make ahead, freeze in an airtight container and defrost at 30-second intervals in the microwave until soft enough to scoop (about 1 1/2 minutes total). For a pretty garnish, top with paper-thin mango slices and lime rind strips.

Sandy Gluck
Recipe by Cooking Light May 2015

Gallery

Credit: Christopher Testani; Styling: Paige Hicks

Recipe Summary

hands-on:
12 mins
total:
22 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mango and sugar in a large bowl; toss to mix. Let stand 10 minutes.

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  • Place half of mango, half of banana, and half of lime juice in a food processor; process 3 minutes or until the mango is smooth. Transfer mixture to a bowl, and place in the freezer. Repeat procedure with remaining mango, banana, and juice; combine with reserved mango mixture, tequila, and salt, stirring to mix. Spoon into bowls and serve immediately, or freeze until ready to serve.

Nutrition Facts

133 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 29g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 60mg; calcium 2mg.
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