Mango Sorbet

The perfect treat in the summer heat.

April 25, 2013

Stock up on frozen mangoes, and keep this satisfying dessert on hand for those sweet cravings. Substitute frozen peaches, strawberries, raspberries, or cherries for the mango and you'll never be bored with dessert. Spoon the frozen mixture into ice-pop molds for a treat on the fly. You can double this recipe to serve 4.

Serves: 2
Prep: 20 min
Total: 1 hr


  • 1 cup frozen diced mango
  • 1 cup fat-free half-and-half
  • 1 cup low-fat plain yogurt, divided
  • 1/2 cup orange juice
  • 4 (0.35 ounce) packets powdered stevia or
  • 4 packets Splenda
  • 1/2 teaspoon vanilla extract

1. Process the mango in a food processor until finely chopped pulsing and scraping down the sides of the bowl.

2. Add the half-and-half, yogurt, orange juice stevia or Splenda, and vanilla extract and process until smooth.

3. Freeze in an ice-cream maker according to the manufacturer's instructions.

If you don't have an ice cream maker:
Pour the mixture into a 9" x 9" metal pan, cover, and freeze for about 3 hours, or until just frozen.

Scrape into a food processor and process until smooth and fluffy.

Return to the pan and freeze for 1 to 2 hours, or until firm.

Nutritional Facts per serving
Calories     226.3 cal
Fat     3.8 g
Saturated fat     2.3 g
Cholesterol     13.4 mg
Sodium     260.6 mg
Carbohydrates     38.8 g
Total sugars     27 g
Dietary fiber     1.6 g
Protein     10.2 g

Courtesy of the Rodale Healthy Recipe Finder

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