Saturday, 20 October 2012

Easy Mango Sorbet


400g of fresh or frozen mango
2 tablespoons of sweetener/sugar substitute
1/2 tablespoon of lemon juice
2 egg whites
100ml of water

Please Note: I let my mixture chill in the fridge overnight before adding to the ice cream maker. For the ice cream maker I have, the container must be well-frozen before you mix the ice cream/yoghurt/sorbet.  Follow instructions for the model you have.

Step 1: Add the mango, sweetener and water to your food processor and pulse until it reaches a puréed consistency.

Step 2: Add in the egg whites and lemon juice and blend just enough until smooth.

Step 3: Add the chilled mixture to your ice cream maker and let the sorbet freeze for 15-20 minutes.

Step 4: If you don't eat the sobert right away it can be frozen to eat later on, although let the sorbet sit for approximately 15 minutes at room temperature to soften before eating.

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