Mango Sorbet with Macerated Strawberries

By The Canadian Living Test Kitchen

Tested till perfect

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Mango Sorbet with Macerated Strawberries

Mango Sorbet with Macerated Strawberries
Photography by Matthew Kimura

This recipe makes 6 servings

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Nutritional Info

Per Serving: about -
cal 255255 cal
pro 1 g1g pro
total fat 1 g1g total fat
sat. fat 0 g0g sat. fat
carb 58 g58g carb
fibre 3 g3g fibre
chol 0 mg0mg chol
sodium 5 mg5mg sodium
% RDI: -
calcium 22 calcium
iron 22 iron
vit A 2424 vit A
vit C 8585 vit C
folate 88 folate
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1 cup granulated sugar 1 cup granulated sugar
  • 1 ripe mango , peeled, pitted and cut_into chunks1 ripe mango, peeled, pitted and cut_into chunks
  • 1/4 cup lemon juice 1/4 cup lemon juice
  • Macerated Strawberries Macerated Strawberries

Preparation

In saucepan, bring sugar and 1 cup (250 mL) water to boil, stirring until dissolved. Reduce heat; simmer for 1 minute. Let cool. In food processor, pur?together mango, sugar syrup and lemon juice until smooth. Press through fine sieve into bowl. Pour into shallow metal pan; freeze for 3 to 4 hours or until almost firm.

Break into chunks. Transfer to food processor; pur?until smooth. Freeze in airtight container for 1 hour or until firm or for up to 1 week. (Or, freeze in ice-cream maker according to manufacturer's instructions.) Serve with Macerated Strawberries.

Additional information :

Macerated Strawberries:

1/3 cup (75 mL) Orange liqueur or orange juice
1/3 cup (75 mL) Orange juice
2 tsp (10 mL) Liquid honey
1/2 tsp (2 mL) Grated lemon rind
1 Ripe mango, peeled, pitted and cut into chunks
2 cups (500 mL) Strawberries, hulled and quartered

In glass bowl, combine liqueur, orange juice, honey and lemon rind. Add mango and strawberries; stir gently. Let stand at room temperature for 1 hour or refrigerate for up to 6 hours.

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