Mango-Melon Sorbet
The unforgettable flavor and color of ripe mango make this sorbet the perfect dessert for an elegant luncheon or dinner. Mangoes are most plentiful during the late summer months.
  • 1 cup sugar
  • 1 cup water
  • 3 medium mangoes (12 ounces each), peeled and cut into large chunks
  • 1 small cantaloupe (2 pounds) halved and seeded
  • 1 navel orange
  • 1 cup fresh raspberries

1. In a small saucepan, combine sugar and water, and bring to a boil over medium-high heat. Remove sugar syrup from heat and set aside to cool slightly. Place syrup in freezer to quick-cool while you prepare fruit.

2. Puree mango in a food processor and set aside. Cut cantaloupe into thin wedges, remove rind and cut melon into chunks. Puree cantaloupe in processor. Grate orange rind to yield 2 teaspoons zest. Squeeze orange to yield 1/3 cup juice.

3. In a bowl, blend mango and cantaloupe purees. Stir in chilled sugar syrup, orange juice and orange zest, and place in refrigerator until well chilled, about 30 minutes.

4. Transfer chilled mixture to an ice cream machine and freeze according to manufacturer's instructions. Scoop sorbet into a container and freeze until ready to serve. Let sit at room temperature to soften slightly before serving. Serve topped with fresh raspberries.

Nutritional Information
Per serving: 249 calories, 0.7g total fat, 0.1g saturated fat, 0.1g monounsaturated fat, 0.1g polyunsaturated fat, 2.8g dietary fiber, 2g protein, 64g carbohydrate, 0mg cholesterol, 10mg sodium.
Good source of: beta-carotene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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