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Mango-Honey-Mint Sorbet

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Serves 8

  • by from Fine Cooking
    Issue 117

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.
 

  • 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): fat g 0; Fat Calories (kcal): 5; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 31; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 70; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

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