PDF I was looking for a recipe for mango sorbet that used Splenda and frozen mango. There were lots that I could modify, but Is It Edible? had just what I was looking for. I tweaked it just a little and had a surprise at the end when the food processor turned it into sorbet without using the ice cream attachment. Cool. I love less work.
Frozen mango (I had two bags totalling 42 oz.)
1 c. simple syrup (3/4 c. splenda and 1 c. water – boil for a minute, just to let the Splenda dissolve)
Juice of 1 lemon
Extra water, just in case
I did this in two batches in my 9 cup food processor. Put 1 bag of the mango, 1/2 the syrup and half the lemon. Pulse a few times to get it started, then turn it on and let it go. I had to stop it to scrape down the sides a couple of times. Also, you may need to add a little more water to get it pureed. Add as little as possible, you don’t want too much water in the mixture.
Transfer to a large plastic container, do the second batch the same way and add that to the container too.
I fully expected to then transfer it to the ice cream maker, but it really was the perfect sorbet consistency straight out of the processor.
Freeze for a couple of hours, then serve with some fresh mint leaves. Really, really delicious.
Dessert!
It is OK to use my photos or content provided a link back and proper crediting is given
Find Me: