Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Mango Sorbet
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 138
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
You could use frozen papaya or pineapple instead of mango.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 138
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
Special equipment:
food processor, frying pan, champagne coupe- Place the frozen mango and banana into a food processor with the lime zest and juice. Blitz on high until the mixture is the consistency of a thick sorbet (you can add a couple of tablespoons of ice-cold water if the consistency looks too thick).
- Heat a large pan over a medium heat. Add the coconut and toss in the pan for 1 to 2 minutes until lightly toasted.
- Serve the sorbet in champagne coupes and eat straight away with a sprinkle of the toasted coconut and mint leaves.
