VeganDairy-freeVegetarian Sorbet
Vegan Mangoneada Sorbet
A vegan sorbet of mango, lime and chamoy.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 480 g | 4 cups | chopped mangoes | |
| 120 ml | ½ cup | water | |
| 60 ml | ¼ cup | lime juice | |
| 65 g | ⅓ cup | sugar | |
| 18 g | 2 tbsp | chamoy | |
| tajin, as desired |
Ingredients
Method
- Blend the mangoes and water on high until smooth. Strain through a fine sieve.
- Pour the mango base into a large bowl and whisk in the lime juice, sugar and chamoy.
- Pour the base into an empty Creami pint. Put the lid on and freeze for 24 hours.
- Press: SORBET Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select sorbet.
- Scoop out and serve in a dish with chamoy and tajín around the rim. Sprinkle a little more tajín over the sorbet.
Nutrition per serving estimated
- Calories
- 143 kcal
- Fat
- 0.5 g
- of which saturates
- 0.1 g
- Carbohydrate
- 37 g
- of which sugars
- 34 g
- Fibre
- 2 g
- Protein
- 1 g
- Sodium
- 5 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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