Vegetarian Low-Fat Mango Sorbet

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Vegetarian Low-Fat Mango Sorbet

 

1 1/4 cups water

3/4 cup sugar

2 pounds mangos (2 or 3 whole)

6 tablespoons fresh lime juice

2 tablespoons lemon juice

 

In a small saucepan, combine the water and sugar, bring to a boil, and cook

over medium heat for 5 minutes, or until sugar is dissolved. Remove from

heat, pour into a container, and chill for 1.5 hours.

Peel the mangos, remove flesh from pits, and cut into large chunks. Place in

the bowl of a blender or food processor and process until smooth. Transfer

to a container and chill for 1 hour.

Combine the sugar syrup, mango puree, and lime and lemon juice in a blender

or food processor and process until well mixed. Transfer to an ice cream

maker and process according to the manufacturer's directions. Or pour into a

wide container and place in freezer. When frozen, puree again until smooth

and light in a blender or food processor or beat with an electric or hand

rotary beater. Pack in a container and return to freezer. Soften slightly to

serve.

Makes 3 cs.

Calories...210...Fat...1 g...Protein...2 g...Carbs...134 g....Sodium...mg...

Fiber...1 g.