Print Options:

Mango Sorbet Ice Cream

Yields6 ServingsCook Time4 minsTotal Time4 mins

INGREDIENTS :
 500 g fresh mangoes, cut into pieces and freeze overnight
 10 fresh mint leaves
 10 g honey
 ½ lime juice
 1 egg white
COOKING METHODS :
1

- Peel and cut the mango in cube, and place in the refrigerator overnight.

2

- Place the mangoes and mint to the mixing jar.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

*Caution: lock the measuring cup.

- Repeat if you like finer texture.

3

- Insert the butterfly whisk.
- Add the lime juice, honey and egg then mix.
Settings: Timer: 3 Minutes / Speed: 3

- The mixture is creamy.

Notes:
- If the mixture is too thick, leave for 5 minutes so that easier for butterfly to turn

4

- Transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before serve.

Nutrition Facts

0 servings

Serving size

cups

Amount per serving
Calories59
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.1g1%
Cholesterol 0mg
Sodium 7mg1%
Total Carbohydrate 14.1g6%

Dietary Fiber 1.4g5%
Total Sugars 12.8g
Protein 1.3g
Calcium 1mg1%
Iron 2mg12%
Potassium 158mg4%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.