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Recipe

Blood Orange and Mango Sorbet

Scott Phillips

Yield: Yields about 1 quart.

Servings: eight.

 

Ingredients

  • 3 medium ripe mangos, peeled and cut into chunks
  • 2-1/2 cups blood orange juice (from 7 to 8 medium blood oranges)
  • 1 cup granulated sugar
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. finely grated blood orange zest

Nutritional Information

      Calories (kcal) : 180
      Fat Calories (kcal): 5
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 47
      Fiber (g): 2
      Protein (g): 1

Preparation

  • Purée the mango and blood orange juice in a blender on high speed until smooth. Strain through a fine strainer into a large measuring cup. You should have about 4 cups.

    Combine the sugar and about one-quarter of the purée in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining purée and add the lemon juice and blood orange zest. Refrigerate until thoroughly chilled.

    Freeze in an ice cream maker according to the manufacturer’s instructions.

Reviews

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Reviews

  • pooky | 05/09/2009

    We loved it, but instead of making the mango puree and blood orange, I used the puree from the Perfect Puree of Napa Valley. So much easier and the taste was wonderful. YOu can order online. Everyone loved it, very refreshing.

  • SteveTN | 03/27/2009

    The hardest part making this was finding the blood oranges. Finally found them at Whole Foods. This was very easy to make. The resulting sorbet was a tad tart but that was OK as we don't like our desserts too sweet. To change simply add more sugar and reduce the lemon juice a bit. The sorbet was smooth and had a great flavor.

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