Mango Honey Sorbet

Just recently I had a big box of mangoes delivered to my home from the National Mango Board, and I recently posted a Mango-Raspberry Phyllo Triangles for dessert. When I  left for N.Y.C for my daughter’s graduation, I placed the mangoes in my refrigerator for when I return.  While I was reading the June issue of Fine Cooking Magazine this week, I discovered this mouth-watering recipe written by Ronne Day. This was a winner!  The mango and sweet honey combination made my tongue just want to sing. This is a recipe I will always keep and serve on warm summer nights.

Let’s look at the Mango :

• When it comes to your gut, you might want to grab a mango. The scientists at Texas A & M University found that mango, which contains a combination of polyphenols and fiber, was more effective than an equivalent amount of fiber powder in relieving constipation.
• Each serving of mango is fat free, sodium free and cholesterol free.
• Mangos contain over 20 different vitamins and minerals, helping to make them a superfood.
• 3/4 cup of mango provides 50% of your daily vitamin C, 8% of your daily Vitamin A and 8% of your daily vitamin B6.
• For more information take a look at the Mango Nutritional Board.

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Mango Honey Sorbet

If you love mangoes, this is the perfect sorbet for you! The honey-mint combination brightens the sorbet without making it too sweet.

Course Dessert

Cuisine California Greek

Keyword dessert, mango, mint, sorbet

Servings 8

Author Ronne Day - Fine Cooking -June

Ingredients

• 1 or 2 large oranges, finely grated, 1/2 teaspoon zest
• Juice of the oranges, 1/2 cup
• 4 cups a very ripe mango (about 3 large), peeled and chopped
• 1/2 cup mild honey, clover or orange
• 2 teaspoons chopped fresh mint
• 1/2 teaspoon salt

Instructions

1. Combine all ingredients with 1/2 cup water in a blender and puree until completely smooth.
2. Freeze in an ice cream maker according to manufacturer's instruction.
3. Serve immediately.
4. Or transfer to an airtight container and freeze for a firmer texture.

Recipe Notes

The sorbet will keep frozen for up to a month.

You may enjoy my phyllo triange with mango:

Raspberry- Mango Greek Phyllo Triangles

© 2012 – 2022, Mary Papoulias-Platis. All rights reserved.

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Tagged as: Dessert, Fine Cooking, mango sorbet, mangoes, National Mango Board