Servings:8
Here, honey replaces the sugar syrup that usually sweetens sorbet, lending it a deeper flavor. Be sure to purée the sorbet mixture until completely smooth for the best texture.
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- 1 or 2 large oranges, zest finely grated to yield 1/2 tsp. and squeezed to yield 1/2 cup juice
- 4 cups chopped, peeled, very ripe mango (from about 3 large)
1/2 cup mild honey (like clover)
- 2 tsp. chopped fresh mint
- 1/2 tsp. kosher salt
Nutritional Information
- Calories (kcal) : 120
- Fat Calories (kcal): 5
- Fat (g): 0
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 0
- Cholesterol (mg): 0
- Sodium (mg): 70
- Carbohydrates (g): 31
- Fiber (g): 1
- Protein (g): 1
Preparation
- Combine all of the ingredients with 1/2 cup water in a blender and purée until completely smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.
Serve immediately or transfer to an airtight container and freeze for a firmer texture.
Make Ahead Tips
The sorbet will keep in the freezer for up to 1 month. If the texture becomes icy, melt the sorbet and refreeze it in the ice cream maker.
Ingredient Spotlight
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IN THIS RECIPEOranges
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IN THIS RECIPEMangos
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FEATUREDShishito Peppers
Reviews
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Reviews (1 review)
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Bubbasita| 09/16/2017Loved this sorbet when I made it the first time. Then I tried it with pineapple instead of mango - just as good, maybe even better!
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