Mango Sorbet with Raspberry Sauce
Mango Sorbet with Raspberry Sauce - The highlight of the refreshing fruity ice dessert: Basil
Healthy, because
Even smarter
Nutritional values
One portion of mango sorbet provides two thirds of the daily requirement of vitamin C and three quarters of the requirement of vitamin A in its precursor form beta-carotene. Both act as antioxidants, which protect our cells from damage by free oxygen radicals.
If you don't want basil in your mango sorbet, just leave it out or use mint or lemon balm as an aromatic alternative.
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 362 mg | (9 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 3 Tbsps Raw cane sugar
- 14 ozs Mangoes
- 1 Lime
- 3 sprigs Basil (or mint)
- 7 ozs Raspberries
- 2 tsps honey
- ¼ cup mineral water (chilled)
Kitchen utensils
Preparation steps
Bring the sugar and 5 ounces of water to a boil in a small pot, then cook until syrupy, about 10 minutes. Allow to cool.
Meanwhile, peel mangoes, cut the flesh into slices off the pit, then coarsely chop and place in a high vessel.
Squeeze out lime juice and add 2 tablespoons juice to the mangoes along with the syrup. Puree with an immersion blender.
Rinse basil, shake dry, pluck leaves and chop coarsely. Add to mango puree and blend briefly to combine. Freeze in an ice cream machine for about 1 hour.
Meanwhile, pick over the raspberries. Combine with the honey and mineral water in another vessel and puree with an immersion blender.
Pass the raspberry puree through a fine-mesh sieve into a bowl.
Scoop mango sorbet into balls and serve immediately, topped with raspberry sauce.
