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Recipe courtesy of Sandra Lee

Mango Chile Sorbet

  • Level: Easy
  • Yield: 1 quart
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    57
    Total Fat
    0
    Saturated Fat
    0
    Carbohydrates
    15
    Dietary Fiber
    1
    Sugar
    14
    Protein
    0
    Cholesterol
    0
    Sodium
    4
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Inactive: 1 hr 30 min
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Ingredients

2 cups frozen mango chunks, chopped (recommended: Dole)

1 large green jalapeno, stemmed, seeded, and finely chopped

2 cups mango nectar (recommended: Kerns)

Directions

  1. Tip: mango chunks are easier to chop if still frozen.
  2. In a large bowl, combine all ingredients and let sit for 30 minutes.
  3. Pour mixture into a 1-quart ice cream maker and freeze according to manufacturer's instructions.
  4. Serve immediately, or transfer to 1-quart container and freeze for future use.
Show: Semi-Homemade Cooking
Episode: Indochine Brunch

Categories:

Easy Dessert Recipes Dessert American Sorbet Recipes Jalapeno Recipes Fruit Mango Gluten Free Low-Fat Low Sodium

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2 Reviews
Add Your Review

Elizabeth s.

I made this recipe, following the recipe exactly and it was so delicious. I expect to be making this frequently. I gave a friend of mine a few scoops and she thought that it was amazing. I love the fact that there was no added sugar. I looked into the nutrition info about mangoes and mango nectar and found this recipe is not only delicious but very nutritious. I encourage everyone to try this refreshing, lovely dessert.

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