Melon-Mango Sorbet
Yield
8 servingsPrep
20 minCook
0 minReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
mangos
peeled and pitted |
|
| 1 | cup |
cantaloupe
cut into chunks |
*
|
| ½ | cup |
maple syrup
|
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
lime juice
|
|
| ¼ | cup |
mint leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
mangos
peeled and pitted |
|
| 237 | ml |
cantaloupe
cut into chunks |
*
|
| 118 | ml |
maple syrup
|
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
lime juice
|
|
| 59 | ml |
mint leaves
for garnish |
*
|
Directions
In a blender, purée mangoes, cantalope, maple syrup, water and lime juice until very smooth.
Pour into a shallow pan and place in a freezer.
When the sorbet begins to freeze around the edges, stir well.
Continue stirring every hour for 2 or 3 hours, until the mixture has frozen solid.
Cover and let sorbet coninue to freeze overnight.
Before serving, let the sorbet thaw for 10 minutes: cut into chunks, purée briefly in a blender then scoop into serving dishes.
Garnish with mint leaves if desired.
