Ingredients for Melon Mango Sorbet
- Mango
- 1 ½ cups cantaloupe balls (or honeydew)
- Superfine Sugar
- 2 tablespoons fresh lime juice
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How to Make Melon Mango Sorbet
- Combine 2 cups cubed ripe mango, 1 ½ cups cantaloupe balls (or honeydew), 2 tablespoons sugar substitute (e.g., stevia or erythritol), and 2 tablespoons fresh lime juice in a high-speed blender or food processor.
- Puree until completely smooth.
- Taste and adjust sweetness as needed, adding more sugar substitute if desired.
- Pour the mixture into 4 small bowls, margarita glasses, or custard cups.
- Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystal formation.
- Freeze for at least 30 minutes, or up to 40 minutes, until firm. Stir halfway through to break up any ice crystals that may form.
- Let the sorbet sit at room temperature for a few minutes before scooping and serving to allow for easier scooping.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
97g
Fat
0g
Carbs
9g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Desserts Fruit Easy Beginner Cook Diabetic Low Fat Frozen Desserts Food Processor Blender Freezer Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Inexpensive Healthy 2 Low In Something Citrus Lime Melons Tropical Fruit Mango Taste Mood Sweet Equipment Small Appliance Presentation Served Cold
