Mango and Coconut Sorbet

0
Average: 0 (0 votes)
(0 votes)
Mango and Coconut Sorbet
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
365
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie365 kcal(17 %)
Protein3.39 g(3 %)
Fat15.79 g(14 %)
Carbohydrates59.02 g(39 %)
Sugar added24.95 g(100 %)
Roughage3.92 g(13 %)
Vitamin A189.14 mg(23,643 %)
Vitamin D0 μg(0 %)
Vitamin E1.67 mg(14 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.37 mg(20 %)
Vitamin B₆0.24 mg(17 %)
Folate92.21 μg(31 %)
Pantothenic acid0.53 mg(9 %)
Biotin0.33 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C87.85 mg(92 %)
Potassium508.76 mg(13 %)
Calcium46.97 mg(5 %)
Magnesium43.53 mg(15 %)
Iron1.44 mg(10 %)
Zinc0.6 mg(8 %)
Saturated fatty acids13.56 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
100 grams sugar
1 Orange (juice)
1 lemon (juice)
250 milliliters Coconut milk
2 Mangoes
How healthy are the main ingredients?
Coconut milksugarOrangelemonMango

Preparation steps

1.

In a pot, combine sugar with orange juice, lemon juice and coconut milk. Bring to a boil and simmer until sugar has completely dissolved, 1-2 minutes. Remove from heat and let cool.

2.

Peel mango and cut fruit away from pit. Puree mango and sugar syrup in a blender. Process sorbet in an ice cream maker, according to manufacturer's instructions. Alternatively, pour mixture into a shallow metal pan and freeze about 4 hours, stirring frequently with a fork to prevent large ice crystals from forming.

3.

To serve, scoop sorbet in coconut halves or bowls.