Prep 3 hrs 30 mins
Cook 0 mins
Lighter dessert with Japanese flavors. Better for you than green tea ice cream, if you're watching your figure. Posted for ZWT II '06
- 2⁄3 cup water
- 1⁄3 cup green tea leaves, loose
- 1⁄2 cup sugar
- 3 mangoes, ripe
- 3 tablespoons fresh lemon juice
- Combine water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes.
- Strain, discarding the leaves. (Do not press leaves to extract liquid, this makes the liquid bitter.)
- Return tea to clean saucepan, add sugar and bring to a boil.
- Boil until sugar dissolves, about 1 minute.
- Remove from heat and cool about 30 minutes.
- Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice.
- Add tea and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours.
- Transfer mango mixture to a food processor.
- Pulse until smooth, 30 to 40 seconds.
- Serve at once or store in the freezer for up to 2 months.
- Soften 10 minutes before serving.
This was pretty good and very healthy, but I like plain mango sorbet better, purely as a matter of personal taste. Thanks for posting; it was fun to try something different!
Very yummy, but I couldn't really taste the green tea. I'm wondering if it's because the mangoes were so large. Next time, I'm going to try this by making more of the strong green tea or less mangoes. Thanks, Cynna for a great recipe for a healthy alternative to ice cream!