Make your freezer earn its keep with these wonderful mango, orange and mint sorbet ice cream desserts.
Ingredients
- 1/2 cup caster sugar
- 4 small oranges
- 1 large mango, peeled, roughly chopped
- 2 tablespoons roughly chopped fresh mint leaves
- 3 egg whites
- Orange segments, to serve
- Mango slices, to serve
- Fresh mint leaves, to serve
Method
- Step 1Place sugar and 1 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until mixture thickens. Cool.
- Step 2Cut oranges in half. Using a small sharp knife, carefully cut between fruit and pith (see note). Juice oranges (you’ll need 1/2 cup juice). Remove and discard pulp. Set shells aside.
- Step 3Process mango and mint until smooth. Transfer to a bowl. Stir in orange juice and sugar mixture. Pour into a 3cm-deep, 20cm x 30cm container. Freeze for 3 hours or until just firm.
- Step 4Transfer mixture to a food processor. Add egg white. Process until smooth. Place orange shells, cut side up, in a 3cm-deep, 21cm x 27cm baking tray. Divide sorbet between shells. Freeze for 4 hours or until firm. Serve topped with orange segments, mango slices and mint.
- Diabetes friendly
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
571 kj
Energy
0.3g
Fat Total
0.1g
Saturated Fat
2.4g
Fibre
3g
Protein
23mg
Sodium
29.5g
Carbs (total)
All nutrition values are per serve
Notes
This method makes it easier to remove pulp after juicing.
Tip: You may need to trim orange bases so they sit flat when freezing and serving.
- Author: Liz Macri
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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