Homemade (and Sugar-Free) Summer Mango Sorbet
With all my posts about “ice-cream” I thought I should post one you can make yourself! I found this recipe and then altered it to yield more, become sugar-free, etc. This is a really good refreshing dessert perfect for summer days. Plus, this is the first recipe that I've made sugar-free in quite a while that I had people try and give compliments on. They also could not believe it was sugar-free (refined-sugar free that is ;) )!
Yields: About one half gallon
6 ripe mangoes, peeled and chopped into small squares (the riper, the better)
2/3 c. lemon juice
2 T. and 1.5 t. stevia powder OR about 1 c. agave nectar
3/4 c. pasteurized egg whites (4 large egg whites)
Prepare your mangoes and set them in a big bowl. Add other ingredients. Stir. Fill your blender halfway full of the mixture. Puree. Pour liquid into another big bowl. Fill blender halfway again and as many times as necessary to get all the ingredients mixed together and pureed. Add them to the other big bowl. Mix with a spoon. Taste to see if it’s sweet enough for you. If not, add more sweetener. I prefer this with agave nectar but you may need to play around a bit with the amount according to your tastes. I know the stevia amounts worked fine for me, but it wasn’t really sweet either. That’s why I suggest you taste. Everyone has their preference which is why it’s great that you get to decide. Anyway, pour into your ice-cream maker and follow manufacturers instructions.
Or, if you don’t have one, follow the directions from the original website: “To make the sorbet without an ice-cream maker, pour the mixture into a freezer-proof container, cover and freeze until the sorbet is just firm. Chop the sorbet and process the mixture until smooth. Return the sorbet to the container, cover and freeze until firm.”
Either way, when it’s done it needs to go in a freezable container. (That is if you want to wait that long to eat it! )
This was entered into Amy Green's Slightly Indulgent Carnival (Round One). See it here!