Mango-Agave Sorbet

By cprzybyl

Yield: 8 servings (serving size: 1/2 cup)

CALORIES 233 ; FAT 0.5g (sat 0.1g,mono 0.2g,poly 0.1g); CHOLESTEROL 0.0mg; CALCIUM 20mg; CARBOHYDRATE 55.4g; SODIUM 4mg; PROTEIN 1g; FIBER 3.1g; IRON 0.3mg

Ingredients

• The Mexican pedigree of this dessert makes it a fitting way to end a dinner of Hidden Rainbow Albondigas. Because tequila also comes from the agave plant, it fits naturally here; we use silver, or cle
• 4 cups cubed peeled ripe mango (about 3 pounds)
• 1/2 cup fresh orange juice (about 3 oranges)
• 1/3 cup fresh lime juice (about 3 limes)
• 1/3 cup tequila
• 3/4 cup light agave nectar
• 1/3 cup water

Preparation

Step 1

1. Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.

2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.