Creamy Mango Sorbet Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: May 12, 2006
Wow...this is a very sweet and rich dessert. The only problem I had was that it took about 2 hours to freeze.
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Cooking Level: Intermediate

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Reviewed: Nov. 12, 2005
I changed this a bit. Used 3 mangos, only 1/4 cup of sugar, omitted the ice and added some vanilla. I used my ice-cream maker and it turned out very tasty & creamy. I will use this base to try making other fruit ice-creams.
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Photo by Hot Chilli

Cooking Level: Expert

Reviewed: Aug. 19, 2005
Easy and refreshing. Thanks for sharing.
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Cooking Level: Expert

Living In: Oro Valley, Arizona, USA

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Reviewed: Jul. 29, 2005
I love mangos and this recipe looked quick and easy. However, I have tried this recipe twice and both times it took more then 45 minutes to freeze to the proper consistency. The great thing about this recipe is that it doesn't matter what type of mangos you use. I prefer the Manila mangos since they are less stringy.
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Cooking Level: Expert

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Reviewed: Jul. 18, 2005
This was so good and extremely easy to make. It tastes like the mango sorbet I get from my favorite Japanese restaurant. It had a great creamy consistency; not icey at all. I imagine you can make this with any fruit so long as you have about a cup and a half of it. Before serving, I run the bag under warm water for about 30 seconds and move the contents around a bit more then scoop out with an icecream scooper. Thanks for the recipe.
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Cooking Level: Intermediate

Reviewed: Jul. 14, 2005
THIS IS A GR8 RECIPE!!!
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Reviewed: Jun. 12, 2005
Very nice.. must try .. but regarding the quantity of the sugar ... please try the mango before adding the sugar .. 1 cup might be too sweet ...
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Photo by JEREMYLEK

Cooking Level: Beginning

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