Mexican Mango Sorbet
Mexican Mango Sorbet - This frozen treat will make you wish you were on vacation again
Healthy, because
Even smarter
Nutritional values
Not only guests, but also heart and vessels are happy about this sweet conclusion. Indians traditionally use mangoes to strengthen the heart, and the high content of mono- and polyunsaturated fatty acids from sesame ensures that blood lipid levels remain stable.
This recipe works wonderfully even without alcohol. Alternative: apple or mango juice.
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 268 mg | (7 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 1 pomegranate
- 2 Limes
- 1 large fully mature Mango (500 grams)
- 1 oz Sweetener
- ½ cup white wine
- 2 tsps vegetable oil
- 4 ozs cane sugar
- 1 tsp honey
- 4 ozs unpeeled Sesame seeds
- ½ tsp Sea salt
Kitchen utensils
Preparation steps
Cut the pomegranate in half and squeeze through a juicer. Cut the limes in half and squeeze.
Peel mango and cut flesh from the pit. Dice into fine cubes.
Using an immersion blender, puree mango, pomegranate juice, 300 ml (approximately 1 1/4 cups) water and sweetener until smooth.
Put puree through a sieve and mix with 5 tablespoons of lime juice and white wine.
Pour into ice cream machine and prepare according to instructions. (Alternatively, freeze mixture in a shallow dish, stirring often as mixture freezes.)
Brush 1 teaspoon of oil onto a piece of 70 x 30 cm (approximately 30 x 10-inch) parchment paper.
In a small pot, heat sugar and honey together over medium heat until it turns light brown and caramel in color, about 5-10 minutes.
Mix in sesame seeds, salt and the remaining oil.
Remove from heat and mix thoroughly with a wooden spoon.
Pour the brittle mixture onto one half of the prepared parchment paper.
Fold the other half of the paper over. Using a rolling pin, roll brittle between the paper until about 3 mm (approximately 1/8 inch) thick.
Remove paper and cut the warm brittle into triangles. Allow to cool completely. Scoop sorbet onto dessert plates and sprinkle with sesame brittle. (Leftover brittle can be stored up to 3 days.)
