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52 servings
suggest servings
| 300 | grams | mango | package, frozen pieces |
| 1 1/2 | teaspoon | lime juice | fresh |
| 1 | cup | orange juice | fresh |
| 1/4 | cup | passionfruit | pulp |
Place the mango, lime juice and orange juice in the bowl of a food processor and process until the mixture is smooth.
Transfer the mango mixture to an airtight container.
Place in the freezer for 20 minutes or until firm.
Use an ice-cream scoop to scoop the sorbet into serving glasses.
Drizzle over the passionfruit to serve.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 1% | Vitamin C | 5% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tonight I'm roasting a chicken. I will fill the cavity with chopped onion, lemon, garlic, parsley, rosemary, salt and pepper. I will then...
This is a wonderful cake recipe. Actually this is the first diabetic cake recipe that I could get to achieve the proper cake texture with. This cake is very moist, especially with the raisins in it. I have adapted it to make a chocolate cake using this recipe as a base, adding cocoa. It turned out good as well.
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