Mango Sorbet with Macerated Strawberries
Mango Sorbet with Macerated Strawberries
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 255 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 58 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 5 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 2 |
| vit A | 24 |
| vit C | 85 |
| folate | 8 |
- Portion size: 6
Ingredients
- 1 cup 1cupgranulated sugar
- 1 1ripe mangomangoes, peeled, pitted and cut_into chunks
- 1/4 cup 1/4cuplemon juice
- 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.
