This delicious Mango Sorbet recipe is so refreshing. It's healthy too, as it contains little fat and uses Splenda for sweetness instead of sugar: Splenda contains just 2 calorie per teaspoon.
Mangos sorbet recipe: -
Prep time: 7 minutes - Freeezing time: 3-3½ hours
Serves 4
2 mangos, chopped weight 1lb(450g) Juice of 1 lemon 8 tsp of Splenda 20 fl-oz(580ml) of Low fat natural yoghurt 1 punnet of raspberries Sprig of fresh mint, for garnish
First peel your mango and chop it into even sized dice. Add it to a food processor along with the yoghurt, splenda & lemon juice and pulse until it's smooth.
Then place the mixture in a shallow dish or tray and spread it out evenly: the ideal depth will allow you to use an ice cream scope to serve the finished sorbet with.
Next place the dish in a freezer compartment uncovered for 3-3½ hours until firm: this will depend on how efficient your freezer is but it's best to start occasionally checking it's consistency after 2 hours.
When the sorbet is a firm consistency, scope it into a food processor and blend until smooth: this will get rid of any ice crystals that have formed. Return the blended sorbet back to the same dish and place it back in the freezer for 1 hour.
When the sorbet is ready take out it of the freezer and allow it to thaw for 10 minutes prior to serving. Then simply serve your sorbet with a few raspberries and garnish with a sprig of mint.
