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Mango sorbet

  • 4 pcs mango, peeled
  • 1 pcs egg white
  • 150 g cane sugar
  • 370 ml water

  1. Combine water and sugar in sauce pan; heat over low heat until sugar is dissolved.
  2. Increase heat to medium-high and bring the mix to a boil; cook for 5 mintes and remove from the heat.
  3. Place peeled mango in a food blender and process until you have smooth purée.
  4. Stir mango in chilled syrup and stir.
  5. Using electric whisk, whsk the egg white until soft peaks form.
  6. Stir egg white into mango mix and freeze for 3 hours.
  7. After 3 hours, place in food processor, process until smooth and freeze for 3 hours more.
  8. Your sorbet is ready.

Good points

  • Very low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in vitamin A
  • Very high in vitamin C

Preparation time: 30 min
Portions: 6
Difficulty: easy
Cuisine: Italian
General (in 1 portion)
Calories: 231.01 kcal
Carbohydrates: 58.6 g
Cholesterol: 0 mg
Sugar: 55.64 g
Protein: 2.44 g
Fat: 0.86 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com