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Mango-Almond Sherbet Recipe - Vegetarian Times

Mango-Almond Sherbet

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Mango-Almond Sherbet

Here, almond creamer creates rich results without dairy.

  • 8Servings

Ingredients

  • 2 1-lb. bags frozen mango chunks
  • 1 1⁄2 cups almond creamer, divided
  • 1⁄2 tsp. almond extract, divided
  • 1 tsp. ground cinnamon, divided, plus more for dusting
  • 1⁄4 tsp. cayenne pepper, divided
  • 1⁄4 cup (2 oz.) vodka or tequila, optional
  • Lime wedges for garnish, optional

Preparation

Blend 1 lb. mango chunks, 3⁄4  cup almond creamer, 1⁄4   tsp. almond extract, 1⁄2 tsp. cinnamon, and 1⁄8 tsp. cayenne pepper in blender or food processor until smooth, creamy, and sorbetlike. Blend in 1⁄8 cup (2 Tbs./1 shot) vodka or tequila, if using. Repeat with remaining ingredients. 

Serve immediately, dusted with cinnamon and garnished with lime wedge, or freeze up to 3 days. If frozen, soften 10 to 15 minutes before serving.

Nutrition Information

  • Serving Size: per 1-cup serving
  • Calories: 90
  • Carbohydrate Content: 23 g
  • Fat Content: 1 g
  • Fiber Content: 3 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 1 mg
  • Sugar Content: 17 g