Mango Coconut Sorbet Diabetic Friendly Recipes

ALL-FRUIT MANGO SORBET

Steps:

• 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.

COCONUT SORBET WITH MANGO

Steps:

• Blend ingredients and freeze in an ice-cream maker.

MANGO COCONUT SORBET (DIABETIC FRIENDLY)

Steps:

• Puree in food processor; chill.
• Freeze in ice cream maker according to your machine's directions.

COCONUT MANGO SORBET

Steps:

• In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender purée the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

MANGO SORBET

Steps:

• Peel the mango. Cut the flesh from the stone and dice it. Place in a zip-lock bag, close it (be careful to keep the air out) and freeze for at least 4 hours.
• Take the bag out of the freezer and allow to thaw for about 20 minutes at room temperature.
• Put slightly thawed mango pieces into a tall bowl (or the bowl of your blender), add powdered sugar (if using) and puree the mango into a creamy sorbet using a hand-held blender (or simply blend in your blender).
• Eat right away and enjoy!

MANGO SORBET

Steps:

• Combine all ingredients and place in a shallow metal container.
• Freeze until crystals appear throughout the sorbet so that it is semi-frozen.
• Scoop sorbet into a food processor and process until crystals are broken down.
• Return sorbet to the metal container and refreeze until frozen.
• Scoop sorbet into frood processor again and process until the crystals have broken down.
• Return once again to the metal container and freeze until required.
• For an icecream churn - combine Splenda granular, mango pureem water and egg white, place in the churn and churn until frozen.
• Transfer to a container and store int he freezer till required.
• Serve scoops of sorbet with slices of mango and mint leaves if desired.

MANGO SORBET WITH STRAWBERRY-DAIQUIRI SAUCE

Steps:

• For daiquiri sauce, in a blender container combine strawberries, sugar, rum, and lime juice. Cover and blend until smooth.
• Divide sorbet among 6 dishes.
• Pour daiquiri sauce around sorbet. Garnish with lime zest.
• Makes 6 servings.