Prep 15 mins
Cook 0 mins
This recipe is from the ezine Cooks of the World. I like it because the ingredients are easy to find and inexpensive. When my daughter went to camp last year, they served sorbet which she liked. The store-bought variety is expensive (nearly $5 for one litre) so it is nice to know a cheaper version exists.
- Combine mango, orange juice and honey in a blender and process until smooth.
- Pour mixture into an 8-inch square pan, cover and freeze until firm.
- To serve, spoon into individual dessert dishes, garnish with lime curls and lime rind, if desired.
This is getting 5 stars based on the ease of the recipe and the absence of simple syrup (eww). I made some changes and it came out great. Anyway, I used extremely ripe champagne mangos, enough to get 2 1/4 cups. I didn't have orange juice so I used lemon juice to offset the super sweetness of the mangos. I didn't feel like grating rind (didn't have lime anyway) but will try that next time. I also used an ice cream maker. It took about 20-30 minutes to get to soft serve texture. Thanks for a great recipe.
I had a tin of mangos left over as I only needed a little bit of mangos for garnishing in another recipe, so I used them for this recipe. It was perfect treat for my lactose intolerant daughter which like many kids loves ice cream. She really enjoyed it and the best thing about the recipe it's very healthy. Thank you Christine_ca
Delicious & Simple! THANKS!