Sugar-Free Mango Sorbet


If you know me very well at all, you know my favorite season is summer. One thing that makes summertime so much fun are the sweet, frozen desserts to be enjoyed on those hot summer evenings.

Our ice cream maker can whip up some cold, rich, homemade ice cream in about 20 minutes – easy, convenient, and much, much healthier than store-bought ice cream!  But if you don’t have an ice cream maker, don’t despair;  there are many ice cream-like treats that can be made without one.

A simple summer sorbet is actually quite easy to make. All you need is some fruit, a sweetener, and a blender or a food processor.  One of my favorite things about fruit sorbets is they are so forgiving and flexible … you can use a variety of fruits, vary the flavors, and adjust the sweetener according to your personal taste.

Summertime is Mango Time

Earlier this summer my friend brought us a whole box of sweet, juicy mangos, successfully reminding me how much I like this tropical fruit.  Since then, I’ve picked up a few when grocery shopping and have been enjoying experimenting with different ways to enjoy mangos, like mango pudding and and sugar-free mango sorbet.

4.0 from 2 reviews
Sugar-Free Mango Sorbet
 
This sorbet is a light, refreshing, and not-too-sweet frozen dessert. If you like your sorbet more on the sweet side, you can add some simple syrup to the ingredients before blending.
Author:
Ingredients
  • 2 cups frozen mango chunks
  • 1/2 cup frozen pineapple chunks
  • 1 tablespoon white grape juice concentrate or pineapple juice (Use white grape juice if possible as it adds sweetness without detracting from the mango flavor.)
  • 1/2 teaspoon lime juice
Instructions
  1. Place all ingredients in food processor and process until creamy, stirring often. Don’t puree too long or sorbet will be thin.
  2. Serve immediately.
Notes
While fresh, very ripe mangoes that you freeze yourself are usually the sweetest option, you can also use frozen mango chunks from the frozen section of the grocery store.

 

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4 Responses to “Sugar-Free Mango Sorbet”

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  1. Kim Adie says:

    Thank you for this recipe! Yours is the first recipe I have seen that actually is sugar free. All the other recipes use Argave, stevia etc. That is not sugar free in my book. I have been told to stay away for sugar of any description which includes argave and stevia. Thanks again.

    • Duane J Marcroft says:

      I don’t know where you are coming from, but pure stevia is not sugar. It is derived from the leaves of a plant that grows in South America. I am diabetic and have use stevia since the 1970′s. It does not in anyway cause my blood sugar levels to rise. Agave nector does………..

      If you are talking about Truvia that’s a different story. It contains a corn derived chemical that is a very strange form of sugar. I can’t use it, it causes diarrea…. The makers of Truvia put up the money to have it qualified by the FDA as a sugar substitute, but it contains a very small amount of stevia and other chemicals to make it function like sugar and taste slightly like vanilla. It is a true chemical concoction, no way natural.

  2. Jennifer says:

    You’re very welcome, Kim. I hope you like it.

    It’s 90 degrees outside here, so I just might make some for myself :)

  3. andrew says:

    You should re-name it to “refined sugar-free.” Just because it comes from a fruit in the form of fructose and not sucrose (table sugar) doesn’t mean it is sugar-free. All sugars get converted to glucose and affect blood sugar. There is actually quite a bit of sugar in this sorbet, as with all of them since they use fruit.

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