Mango Lime Sorbet. Kathy Patalsky. 7.11.11This dessert is a silky smooth sorbet inspired by the lush flavors of Thailand.

2 cups pureed partially frozen mango
1/2 cup agave nectar
Juice of 2 limes

This recipe works best if the mango is frozen, and then allowed to thaw for about 15 minutes. Once it has partially thawed, puree the mango along with the agave and lime juice. Pour the puree into a shallow glass or metal bowl and then place it in the freezer. After 30 minutes, stir the puree, then repeat every 15 minutes thereafter until you are ready to serve.

Making It Simple: Use store-bought frozen mango to avoid peeling and deseeding several fresh mangoes.
Core Concepts: The freezing process accentuates tartness and reduces the sweet flavor. That means the puree should be slightly less tart and slightly sweeter than you expect the final product to be.
Per serving (Serves 6):

  • Calories: 109
  • Fat: 0.2 g
  • Saturated Fat: 0.0 g
  • Calories from Fat: 1.8
  • Cholesterol: 0 mg
  • Protein: 0.3 g
  • Carbohydrates: 28.3 g
  • Sugar: 23.4 g
  • Fiber: 1.0 g
  • Sodium: 4 mg
  • Calcium: 25 mg
  • Iron: 0.4 mg
  • Vitamin C: 19.6 mg
  • Beta Carotene: 246 mcg
  • Vitamin E: 0.6 mg

Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D. / recipe by Jason Wyrick of the Vegan Culinary Experience / Photos by Kathy Patalsky