Mango Agave Sorbet Recipes
MANGO AGAVE SORBET
The texture of this recipe is always great! Rum can be used instead of tequila. Dress up scoops with lime rind curls, if desired.
Provided by Ambervim
Categories Frozen Desserts
Time 15m
Yield 6 Cups
Number Of Ingredients 6
Steps:
- Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.
Nutrition Facts : Calories 78.7, Fat 0.5, SaturatedFat 0.1, Sodium 2, Carbohydrate 19.8, Fiber 1.9, Sugar 17, Protein 1.1
THREE-INGREDIENT MANGO SORBET
Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of their blender.
Provided by Lauryn Tyrell
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Yield Makes about 1 pint
Number Of Ingredients 3
Steps:
- Place frozen mango chunks in a food processor; let stand 5 minutes to thaw slightly. Add maple syrup, lemon juice, and 1 tablespoon water. Process, scraping down sides, until smooth and thick (if too thick, add up to 1 tablespoon additional water), about 2 minutes.
- Pack into a resealable container and freeze until firm, at least 1 hour and up to 1 month.
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