Mango and Ginger Sorbet
- Ready In:
- 24hrs 30mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 1 1⁄2 cups water
- 1 cup sugar
- 2 ripe mangoes
- 2 -3 tablespoons fresh ginger
- 2 teaspoons jasmine tea leaves
directions
- heat water and sugar. add jasmine and 1 tablespoon ginger (chopped into pea sized pieces) when simmering. allow to boil for one minute, and then cool.
- peel mangos and take the core out.
- blend with the rest of the ginger.
- strain the syrup and add to the mango. add the candied ginger here too. blend.
- pour into a container, cool, then freeze.
- when semi-solid, mash with a fork and refreeze.
- when fully frozen, blend, then freeze again for at least 2 hours before serving.
- keeps well for about 1 1/2 weeks.
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Reviews
-
This was a wonderful, low-cal treat! I simply threw the mangos in the food processor, along with the syrup, after it cooled. I can't stand jasmine tea, so I used mint green tea instead and it was absolutely wonderful. The mint adds as nice, extra-cooling effect. Tons of flavor, none of the calories. Too bad it is November, because this would be a wonderful way to cool off in the summer. Thanks for sharing!
RECIPE SUBMITTED BY
I live on the west coast of Canada and love it here. I am an avid baker and cook, nature-lover, photographer-by-hobby, reader, runner.. yes, life is good. I love cooking pizza from scratch, concocting flavored sorbets, and baking cookies and cake. I am sort-of-known for my cake-baking skills: I've made them for my friends' surprise birthday parties, and for family members. I also made an E=MC2 shaped chocolate cake for physics class once. I love baking a cake based on the person's personality- cheese cake, coconut-peach cake, fruit and chocolate cake... it's fun. Anyway, that's a bit about me.