Mango Sorbet with Macerated Strawberries
Servings: 6
Ingredients:
| 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% |
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1 cup (250 mL) granulated sugar
1 ripe mango, peeled, pitted and cut into chunks
1/4 cup (50 mL) lemon 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, purée 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; purée 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
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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 quarteredIn 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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