Thai · Dessert
Mango Sorbet
A Thai-style mango sorbet built for a lighter calorie count, using frozen mango blended with a light sugar-lime syrup and no cream, giving a bright, tangy scoop that tastes far richer than its numbers suggest.
$0
15 minsPrep
3 minsCook
288 minsTotal
EasyLevel
Nutrition per serving
103Calories
1gProtein
0.4gFat
26.2gCarbs
24.2gSugar
1.9gFiber
2mgSodium
0mgChol
0gSat Fat
199mgPotassium
15mgCalcium
0.2mgIron
0mcgVitamin B12
42.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sauvignon Blanc
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Peel and chop 220g ripe mango into chunks, spread on a plate and freeze for at least 3 hours until solid.
2
Combine 70g water with 18g sugar in a small pan and warm gently just until the sugar dissolves, then cool completely.
3
Add the frozen mango chunks, cooled sugar syrup and 14g lime juice to a blender.
4
Blitz until smooth and thick, scraping down the sides as needed - the mixture should hold soft peaks like a thick smoothie.
5
Spread the mixture into a shallow tray (about 350ml) and freeze for 1-2 hours until just scoopable.
6
Scrape the surface with a fork or scoop directly to serve, scattering shredded mint over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g peeled, chopped, frozen mango
- 2.5 oz70g water
- 0.6 oz18g sugar white
- 0.5 oz14g freshly squeezed lime juice
- 0.1 oz2g finely shredded, for garnish mint
