The antioxidant compounds and enzymes in mangoes—amongst other benefits— are found to: promote healthy, glowing skin, alkalize the body of uric acid, and boost the immune system. High in vitamin-C, A, and B-6, for healing and rich in healthy probiotic fiber, potassium, copper and magneseum, mangoes are one of nature’s most perfect foods.
Recipe notes: Adding pastuerized egg whites or aquafaba helps to stablize the sorbet and give it a smooth creamy texture. What you will need: Cuisinart ice cream machine, blender, spatula, hand mixer, bowl, and container for freezing. Yields 1 1/2-2qts. Diffculty level: Very easy. 100 kcals per 1-cup serving
- 5-ripe mangos, seed removed
- 1/4-cup fresh lime juice
- 1/2-cup stevia
- 1/3-cup egg whites or aquafaba (if usig aquafaba add 1/4-tsp pure lime extract)
How to cut a mango:
- The seed of a mango is flat lying mid-center and is approximately 1″ thick. The first step is to cut 1/3 of the way from center. If the knife doesn’t yield, move the knife slightly to the outside till the flesh yields, and cut straight through, repeating with the other side. Score flesh. Afterwards bend the skin to reveal cubes and scrape into blender.
- Add lime juice and sugar to blender, and pulse till mango is pureed.
- Transfer puree to container and chill over night
- Pour puree innto frozen ice cream cylinder and follow manucfacuer’s instructions.
- While sorbet is churning, beat egg whites or aquafaba to soft peaks.
- Add merangue towards the end of churning cycle.
- Scoop sorbet into container and lay a peice of plastic wrap over top to prevent ice crystals from forming, cover and place in freezer.