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Carrot-Mango Sorbet

To keep this sorbet smooth and creamy a little vodka is added to the mixture. It can be omitted and replaced with 2 Tbs. more agave. Serve with ginger snaps, or pair with vanilla ice cream or frozen yogurt.

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To keep this sorbet smooth and creamy a little vodka is added to the mixture. It can be omitted and replaced with 2 Tbs. more agave. Serve with ginger snaps, or pair with vanilla ice cream or frozen yogurt.

Servings
4

Ingredients

  • 1 cup coarsely grated carrots
  • 1 cup chilled fresh carrot juice
  • 1/2cup amber agave nectar
  • 1/2 cup coarsely mashed mango (4 oz.)
  • 2 Tbs. vodka
  • 1 tsp. lime juice
  • 2 pinches salt
  • 1 pinch ground ginger
  • 1 pinch ground cloves

Preparation

1. Blend all ingredients except carrot ribbons in blender 3 to 4 minutes, occasionally scraping down any carrot shreds. Freeze in ice cream maker according to manufacturer’s directions. Freeze until firm.

2. Before serving, let sorbet stand at room temperature 5 to 10 minutes. Scoop into dishes, and garnish with carrot ribbons (if using).

Nutrition Information

  • Calories 185
  • Carbohydrate Content 43 g
  • Cholesterol Content 0 mg
  • Fat Content 0.5 g
  • Fiber Content 2 g
  • Protein Content 1 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 105 mg
  • Sugar Content 40 g