Roasted Mango Sorbet

Roasted Mango Sorbet is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 8 servings with 92 calories, 1g of protein, and 0g of fat each. For 51 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up banana, sugar, mangoes, and a few other things to make it today. Plenty of people made this recipe, and 244 would say it hit the spot. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is rather bad. Similar recipes are Sorbetto di mango (Mango Sorbet), Mango Sorbet, and Mango Sorbet.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 250 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and refrigerate until cold, about 1 hour.When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit. Place the mango pulp and accumulated juices in a food processor. Add banana and lime juice; process until very smooth. Transfer to a large bowl and stir in the sugar syrup. Cover and refrigerate until cold, 40 minutes or overnight.Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

 

Step by step:

1. Preheat oven to 350F.

2. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar.

3. Remove from heat and refrigerate until cold, about 1 hour.When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit.

4. Place the mango pulp and accumulated juices in a food processor.

5. Add banana and lime juice; process until very smooth.

6. Transfer to a large bowl and stir in the sugar syrup. Cover and refrigerate until cold, 40 minutes or overnight.Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

7. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours.

8. Serve in chilled dishes.

Nutrition Information:

covered percent of daily need