Perk up your summertime gathering with this delicious Strawberry-Studded Mango Sorbet dessert recipe. Garnish with strawberries before serving, if desired.

Marge Perry
Recipe by Health July 2007

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Yunhee Kim; Styling: Denise Canter

Recipe Summary

total:
3 hrs 11 mins
Yield:
Makes 6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 tablespoons sugar with 1 pint chopped strawberries in a bowl; toss well, and refrigerate until ready to use. In a small saucepan, combine 1 cup water and 1/2 cup sugar. Bring to a boil, and cook 1 minute. Remove from heat, and cool 30 minutes. Transfer to a bowl, and chill in refrigerator for 2 hours.

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  • Place 2 chopped peeled mangoes in a food processor, and puree. Transfer to a bowl, and stir in the sugar-water mixture and 1/3 cup fresh lemon juice. Transfer the mixture to the freezer can of an ice cream maker, and freeze according manufacturer's instructions (about 25 minutes). Drain the berries, and add them to the mango mixture during the last 5 minutes of freezing.

  • Serve sorbet immediately, or transfer to a container and freeze to harden. Garnish with strawberries before serving, if desired.

Nutrition Facts

144 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 37g; fiber 2g; cholesterol 0mg; iron 0mg; sodium 2mg; calcium 16mg.
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