Roasted Mango Sorbet

1.INGREDIENTS3 ripe mangoes
1/2 cup sugar
1/2 cup water
1/3 cup coarsely mashed banana
2 tablespoons lime juice

NUTRITION INFORMATION

Calories: 108 kcal
Carbohydrates: 28 g
Dietary Fiber: 1 g
Fat: 0 g
Protein: 0 g
Sugars: 25 g

2.COOKING DIRECTIONS

-Preheat oven to 350 degrees F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.

-Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and refrigerate until cold, about 1 hour.

-When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit. Place the mango pulp and accumulated juices in a food processor. Add banana and lime juice; process until very smooth. Transfer to a large bowl and stir in the sugar syrup. Cover and refrigerate until cold, 40 minutes or overnight.

-Freeze the mixture in an ice cream maker according to manufacturers directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Yield: 8 servings

Related posts:

1. Roasted Tomato Soup
2. Roasted Lamb with Garlic and Oregano
3. Whole Roasted Chicken
4. Blueberry-Banana-Granola French Toast
5. Cranberry Orange Relish

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Posted by Sandy Bloom on Jun 16 2009. Filed under Food, Healthy Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry