mango-tango-sorbet

Mango Tango Sorbet

1 Review Add a Pic
  • Prep

    15 m
  • Ready In

    5 h 15 m
TR6
Recipe by  TR6

“This is a recipe adapted from my Cuisinart® ice cream/yogurt maker booklet. We love the smooth creamy texture even after storing it in the freezer. Our favorite blend of juices is lime and mango. We like to keep it low cal by substituting in no calorie sweetener. This is an especially refreshing dessert on our hot southern summer evenings. I fix it inside while my husband is outside grilling.”

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Ingredients

Adjust Servings

Original recipe yields 5 1-cup servings

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Directions

  1. Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.
  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

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Review (1)

Rate This Recipe
gloria
7

gloria

This sorbet was delicious! All of the flavors were wonderful except that the citrus flavors overpowered the mango so much that it didn't taste anything like mango. I loved this and will make it again but will use another recipe for mango sorbet that doesn't have other flavors.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 256 cal
  • 13%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 65.5 g
  • 21%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Mango Sorbet

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Basil-Lime Sorbet