Tuesday, March 30, 2010

Food week - Tuesday: Mango sherbet

One thing I really got to love in Asia are mangoes. Whether it's black sticky rice with mango, mango lassie or mango sherbet I love them all.
And mango sherbet is quite easy to make and once stored in your freezer it can be served whenever you need a cool impressive dessert. And the bonus is, it's fatfree.

3 mangoes
1/4 cup of creamy honey

Peel and cut the mangoes into pieces. Then use your blender to make a nice puree. Add the honey and blend everything together. The honey makes the whole thing really nice and creamy. Freeze the mixture for about two hours and then blend it again. This will avoid larger ice crystals. Then freeze again for at least two more hours.

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