California Farm No Sugar Mango Sorbet

Name: California Farm No Sugar Mango Sorbet
Total time: 3900 s
Yield: 2 people, one cup each
Cuisine: American
Ingredients: 2 large ripe mangos or 3 small ones; 1 Small lime or lemon

Hobby Horseman @HobbyHorseman

California, United States

One hour sorbet: Frozen fresh ripe mango pieces, run through food processor, no sugar added, just a bit of lemon or lime juice. One peeled mango per person. Save peels and pits to make mango chutney.

Hobby Horseman @HobbyHorseman

California, United States

One hour sorbet: Frozen fresh ripe mango pieces, run through food processor, no sugar added, just a bit of lemon or lime juice. One peeled mango per person. Save peels and pits to make mango chutney.

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Ingredients

Freeze 1 hour, 5 minute preparation

2 people, one cup each

2large ripe mangos or 3 small ones
1Small lime or lemon
Equipment: food processor, or blender, paring knife
Cost: mangos in season are 50 cents a piece, 75 cents per dessert

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Steps

Freeze 1 hour, 5 minute preparation

1

Wash, trim, and carve mangos to make four wedges. Pull mango peel skin off from top to bottom, save to make chutney. I do not compost but burn the pits, they can contain cyanide.

California Farm Mango Peel Chutney Dip
2

Cut mango flesh from pit, cut fruit into dice size cubes, lay on parchment paper on tray, freeze one hour. Save peels to make chutney. Freeze sorbet glasses.
3

Drizzle tsp lime juice into food processor, add cup of frozen mango cubes, pulse till smooth and creamy. Scoop into cold glass, run second cup of mango pieces in lime juice. Keep in freezer till ready to serve mango ice cream, enjoy.

Linked Recipes

California Farm Mango Peel Chutney Dip

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 07, 2022 19:54

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.