|Next time I would freeze this Low-Sugar Mango Sorbet for 30 minutes longer, but otherwise it was perfect!|
Please look at this photo of Mango Sorbet made with no added sugar and imagine I had been able to leave it in the freezer for maybe 30 minutes more, and then it would have been completely perfect! I was going to a party and had to take photos of this just a little sooner than I would have liked, but if the sorbet was a tiny bit too soft, that's easily fixed next time. I don't have an ice cream freezer, so I made this using a method I found in the comments at AllRecipes, where I found the recipe I adapted for the sorbet. Mangoes are one of my very favorite fruits, but now that this turned out so well I find myself thinking of a few other fruits it would be fun to make into sorbet for the hot weather we're having.
I'm always looking for healthy replacements for sugar, so when I saw this Granulated Stevia Zero Calorie Sweetener in my store a few months ago, I bought some. This is the first recipe I've used it in, and I was completely happy with the taste. If you don't have this, I'm sure you could make the sorbet with Splenda, or use sugar if you're not limiting your sugar intake.
Combine the water and sweetener, bring to a boil and let it cool while you peel and cut up the mangoes. This mixture is a simple syrup to sweeten the sorbet.
You need mangoes that are very ripe for this recipe, and you can see by the juice that these mangoes I got from my nephew Nate were perfect. To cut up a mango, slice off the sides along the flat seed, then slice away any other mango flesh that clings to the stone. Then peel each piece. (The oblong shaped seed is on the bottom right in this photo.)
After two hours the mixture is getting a little more frozen. (Remember, I am whisking it every 30 minutes.
And here's how it looked after 3 1/2 hours when I had to take photos so I could go to a party, but next time I'll leave it about 30 minutes more.
(Makes 4 small servings, adapted from Mango Sorbet at AllRecipes.)
2 large very ripe mangoes
1/2 cup water
1/2 cup Granulated Stevia In The Raw, Splenda, or sugar
1 1/2 T fresh lime juice
In a small pan combine the water and sweetener and bring to a boil. Turn off and let the mixture cool while you peel and cut up the mangoes.
To peel the mangoes, slice along each side of the flat seed, guiding your knife to come as close as you can to the mango seed. Then slice away any other mango flesh that still clings to the seed. Peel away the skin and chop the flesh.
Put the chopped mango and lime juice in a food processor and process for about 45 seconds, until the mixture is quite pureed. Add the cooled simple sugar mixture and process about 45 second more, until there are no lumps.
Put the mixture into a plastic bowl with a tight fitting lid and put it in the freezer. Ever 30 minutes, remove bowl from the freezer, scrape away the frozen part around the edges and whisk it into the mixture. Total freezing time is 3-4 hours, depending on how cold your freezer is. For my freezer, I would freeze it 4 hours next time for a slightly firmer sorbet.
Divide into individual bowls and serve. This recipe could easily be doubled and made in an ice cream freezer.
South Beach Suggestions:
If made with Granulated Stevia In the Raw, Splenda, or other low-calorie sweetener, this sorbet would be approved for phase 2 or 3 of the South Beach Diet. Portion size for phase 2 is 1/2 of a mango, so if you made this into four servings that would be the right size portion.
More Tasty Mango Treats for Hot Weather:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Mango Lassi from Kalyn's Kitchen
Kiwi, Mango, and Cucumber Salsa from Kalyn's Kitchen
Mango Sasa with Red Bell Pepper from Kalyn's Kitchen
Homemade Mango Chutney from Simply Recipes
Vietnamese Green Mango Salad from Herbivoracious
Mango Flan from My Colombian Recipes
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)