Recipe by Inspired by Home Cooks
"Creamy and refreshing mango sorbet, made without an ice cream maker and ready in just one hour."
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mangos - peeled, seeded, and cubed
SPLENDA® No Calorie Sweetener, Granulated
The first time I made this I thought it was too sweet so I cut out the sugar (Splenda). Also, to cut down on the fat content, rather than cream, I used plain low-fat yogurt. Just as creamy and oh so yummy!
I did not care for this!
I made this several times and love it. I use raw sugar insted of splenda, better than any mango sorbet I've had before.
This was pretty good...
Made this yesterday for the first time and it rocked. I did two things differently, one was to use all the mangos I had (about 5) and only 1/2 c sugar (we don't like the after taste of Splenda). Turned out very well. Needless to say it is gone. Will definately be doing this again and probably with other fruits too. Yum!!
AMAZING! Such a simple recipe that made my family very happy! It did take a lot longer than expected to freeze (could have been me!), and because my mangos were so ripe, I halved the sugar (I just used regular white sugar), and it was still very sweet. Next time, if I use very ripe mangoes again, I may omit the sugar completely. Taste your mixture before freezing so you know what would be best for you.
It was just ok.
Made with fresh ripened mangos cubed and placed in freezer before pureed,coconut milk and 1/2 raw sugar, 1/3 cup agave.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Mango Sorbet
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 100
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