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Mango Sherbet with Tropical Fruit Macedoine Recipe

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Mango Sherbet with Tropical Fruit Macedoine
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Ingredients
18
Count
Nutrition
449
Calories
Total time
25
Minutes
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Ingredients:

  • 1 juice orange (about 1/2 lb)
  • 1/4 cup sugar
  • 1 dash vodka
  • option al: a few drops lemon juice , to taste
  • 1/2 cup sugar
  • 2 cups water
  • 1 large orange
  • 1 small lemon
  • 1 (1-inch) piece peeled fresh ginger
  • 2 blood oranges (about 8 oz)
  • 2 navel oranges (about 10 oz)
  • 1 small pineapple (about 14 oz)
  • 1/2 medium papaya (about 8 oz)
  • 2 small bananas
  • 1 or 2 kiwi

Directions:

  1. To make the mango sherbet, peel the mangos and slice the flesh off the pit. Puree in a food processor or blender. You should have 1 1/4 cups puree. Juice the orange and pass the juice through a strainer, forcing some of the pulp through as well. You should have a little less than 1/2 cup. Add to the mango puree. Stir in the sugar and flavor, to taste, with vodka and a few drops of lemon juice, if necessary. Pour into a container, cover and chill. Freeze the sherbet according to the instructions for your ice cream maker.
  2. To make the macedoine, measure the sugar and water into a non-reactive saucepan. Peel all the zest from the orange and the lemon in very thin strips, being careful not to cut into the white part of the rind. Add the zest to the syrup in the saucepan. Slice the ginger and add it to the syrup. Bring to a boil, lower the heat, and simmer for 5 minutes. Chill the syrup in the refrigerator.
  3. Peel and section the blood and navel oranges into a bowl and squeeze the juice from the membranes over the segments. Peel, core, and cut the pineapple into small wedges and add to the bowl. Peel and seed the papaya and peel the bananas; cut into 1/2-inch cubes. Slice the kumquats as thin as you can, removing the seeds as you go, and add to the bowl. Cut the passion fruit in half, scoop out the flesh and seeds, and add to the fruit mixture. Add the kiwi, peeled and cut into small dice. You should have 4 cups or so of prepared fruit. Pouring through a strainer, add enough of the chilled syrup to make the mixture soupy. You may not need all of it. Cover and chill thoroughly.
  4. When you are ready to serve the dessert, put a scoop of the sherbet into 4 to 6 soup plates and arrange the fruit around it. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 448.65 Kcal (1878 kJ)
Calories from fat 3.31 Kcal
% Daily Value*
Total Fat 0.37g 1%
Sodium 13.33mg 1%
Potassium 1187.97mg 25%
Total Carbs 108.18g 36%
Sugars 89.11g 356%
Dietary Fiber 12.38g 50%
Protein 5.64g 11%
Vitamin C 253.4mg 422%
Iron 14.5mg 81%
Calcium 159.3mg 16%
Amount Per 100 g
Calories 60.43 Kcal (253 kJ)
Calories from fat 0.45 Kcal
% Daily Value*
Total Fat 0.05g 1%
Sodium 1.8mg 1%
Potassium 160.01mg 25%
Total Carbs 14.57g 36%
Sugars 12g 356%
Dietary Fiber 1.67g 50%
Protein 0.76g 11%
Vitamin C 34.1mg 422%
Iron 2mg 81%
Calcium 21.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 11
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar

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