Mango-Almond Sherbet
Here, almond creamer creates rich results without dairy.
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
1. 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 the remaining ingredients.
2. 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
- Cholesterol Content 0 mg
- 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