EatSmarter exclusive recipe

Mexican Mango Sorbet

with Sesame Praline
Average: 5 (1 vote)
(1 vote)
Mexican Mango Sorbet

Mexican Mango Sorbet - This frozen treat will make you wish you were on vacation again

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Health Score:
60 / 100
40 min.
ready in 3 h. 30 min.
Ready in

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.

1 serving contains
(Percentage of daily recommendation)
Calorie251 cal.(12 %)
Protein3 g(3 %)
Fat9 g(8 %)
Carbohydrates32 g(21 %)
Sugar added18 g(72 %)
Roughage3 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin K1.2 μg(2 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate38 μg(13 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C25 mg(26 %)
Potassium268 mg(7 %)
Calcium143 mg(14 %)
Magnesium74 mg(25 %)
Iron2.1 mg(14 %)
Iodine5 μg(3 %)
Zinc1.4 mg(18 %)
Saturated fatty acids1.3 g
Uric acid26 mg
Cholesterol0 mg
Complete sugar30 g
Development of this recipe:


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
How healthy are the main ingredients?
Sesame seedshoneypomegranateLimeMango

Kitchen utensils

1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Brush, 1 Rolling pin, 1 Immersion blender, 1 Parchment paper, 1 Citrus juicer, 1 Ice cream machine, 1 Small bowl

Preparation steps

Mexican Mango Sorbet preparation step 1

Cut the pomegranate in half and squeeze through a juicer. Cut the limes in half and squeeze.

Mexican Mango Sorbet preparation step 2

Peel mango and cut flesh from the pit. Dice into fine cubes.

Mexican Mango Sorbet preparation step 3

Using an immersion blender, puree mango, pomegranate juice, 300 ml (approximately 1 1/4 cups) water and sweetener until smooth.

Mexican Mango Sorbet preparation step 4

Put puree through a sieve and mix with 5 tablespoons of lime juice and white wine.

Mexican Mango Sorbet preparation step 5

Pour into ice cream machine and prepare according to instructions. (Alternatively, freeze mixture in a shallow dish, stirring often as mixture freezes.)

Mexican Mango Sorbet preparation step 6

Brush 1 teaspoon of oil onto a piece of 70 x 30 cm (approximately 30 x 10-inch) parchment paper.

Mexican Mango Sorbet preparation step 7

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.

Mexican Mango Sorbet preparation step 8

Mix in sesame seeds, salt and the remaining oil.   

Mexican Mango Sorbet preparation step 9

Remove from heat and mix thoroughly with a wooden spoon.

Mexican Mango Sorbet preparation step 10

Pour the brittle mixture onto one half of the prepared parchment paper.

Mexican Mango Sorbet preparation step 11

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.

Mexican Mango Sorbet preparation step 12

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.)