Mango, mango, mango! This super easy, low-fat frozen treat is 100 percent ripe mango (with just a little bit of water to help with blending). Use really ripe fruit, which is naturally sweeter. Add a drizzle of honey if your sweet tooth needs a little something extra (though it will also add a few extra calories).
| Level: | Easy |
| Total: | 8 hr 10 min |
| Prep: | 5 min |
| Inactive: | 8 hr |
| Cook: | 5 min |
| Yield: | 4 servings (makes about 3 cups) |
Ingredients
- 2 very ripe mangoes (2 to 2 1/2 pounds total)
- 2 tablespoons unsweetened coconut flakes
- 1 small lime, quartered
- Honey for drizzling, optional
Instructions
- Peel the mangoes, cut the flesh from around the pit and cut into approximately 1/2-inch chunks (you should have about 4 cups). Arrange the chunks in a single layer on a baking sheet, and loosely cover with plastic wrap. Freeze the mango until hard, at least 4 hours up to overnight.
- Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a rimmed baking sheet, and bake until lightly golden and toasted, about 4 minutes, tossing about halfway through.
- Once the mango is completely frozen, transfer it to a food processor. Add 1/4 to 1/2 cup hot water, and process the mango until completely smooth; turn the food processor off and stir with a wooden spoon or spatula as needed. The finished texture should be like creamy sorbet (a few small chunks of mango are fine). Scoop the sorbet into 4 serving glasses or bowls, squeeze a quarter of a lime over each, drizzle with honey if using and sprinkle with toasted coconut.
Nutrition Facts
| Calories | 120 calorie |
| Total Fat | 2.5 grams |
| Saturated Fat | 1.5 grams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 3 grams |
| Protein | 2 grams |
| Sugar | 23 grams |
Reviews
Delicious!!!!!!