Mango Sorbet
"From a Splenda pamphlet, posting for diabetics that tolerate Splenda. Times are estimated, with cooking time being freezing times."
photo by Pneuma
- Ready In:
- 4hrs 20mins
- Ingredients:
- 4
- Serves:
-
12
ingredients
- 3⁄4 cup Splenda granular
- 1 cup mango puree (unsweetened)
- 2 cups water
- 1 egg white
directions
- Combine all ingredients and place in a shallow metal container.
- Freeze until crystals appear throughout the sorbet so that it is semi-frozen.
- Scoop sorbet into a food processor and process until crystals are broken down.
- Return sorbet to the metal container and refreeze until frozen.
- Scoop sorbet into frood processor again and process until the crystals have broken down.
- Return once again to the metal container and freeze until required.
- For an icecream churn - combine Splenda granular, mango pureem water and egg white, place in the churn and churn until frozen.
- Transfer to a container and store int he freezer till required.
- Serve scoops of sorbet with slices of mango and mint leaves if desired.
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Reviews
-
Great way to use up some mangoes and mixing them was actually quick. I actually froze the cubes more than a day and still they came out delicious and refreshing. Color is pretty impressive too. Love it! Thanks! Made for Recipe Swap #21.
RECIPE SUBMITTED BY
I'mPat
Australia
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