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.
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