Wednesday, June 22, 2016
Mango Sorbet with Macerated Strawberries
By The Canadian Living Test Kitchen
Portion size 6
1 cup (250 mL) granulated sugar
1 ripe mango, peeled, pitted and cut_into chunks
1/4 cup (60 mL) lemon juice
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 :
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.
Nutritional Information Per Serving: about
cal 255 pro 1g total fat 1g sat. fat 0g
carb 58g fibre 3g chol 0mg sodium 5mg
calcium 2 iron 2 vit A 24 vit C 85