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Mango Sorbet
Serves 12
¾ cup SPLENDA® Granular
1 cup unsweetened mango puree
2 cups water
1 egg white
Optional Garnish: mango slices & mint leaves
- Combine ingredients and place in a shallow metal container. Freeze until crystals appear throughout the sorbet so that it is semi-frozen.
- Scoop sorbet into a food processor and process until crystals have broken down.
- Return sorbet to the metal container and refreeze until frozen.
- Scoop sorbet into food processor and process until the crystals have broken down.
- Return to the metal container and freeze until required.
or
- Combine SPLENDA® Granular, mango puree, water and egg white. Place in an ice-cream churn and churn until frozen. Transfer to a container and store in the freezer until required.
Per serve
| Protein | g | 0.7 |
| Fat | g | 0.1 |
| Carbohydrate | g | 6.1 |
| Energy | kj (27 calories) | 115 |
| Fibre | g | 0.4 |
RECIPE TIPS
- Lemon juice can be added to the recipe to reduce the sweetness of the mango
- When making sorbet without an ice-cream churn, the mixture must be beaten to reduce the size of the ice crystals. The more times the mixture is beaten, the smaller the ice crystals will be. If, after tasting the sorbet, you find that it is still icy, repeat the processing stage until the optimum result is achieved
- Sorbet can be stored for up to 1 month, but should ideally be consumed within 2 weeks
- It is recommended to leave the sorbet at room temperature for 5 minutes before serving
