Mango-Honey-Mint Sorbet

Serves 8

by Ronne Day
from Fine Cooking
Issue 117
Last Edit Date: 5/1/2012 3:28:27 PM

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.

more about:

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

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.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): 0; Fat Calories (kcal): 5; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 31; Polyunsaturated Fat (g): 0; Sodium (mg): 70; Cholesterol (mg): 0; Fiber (g): 1;