Mango Tango Sorbet Recipe

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Mango Tango Sorbet
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Ingredients:

Directions:

  1. Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.
  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 232.82 Kcal (975 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 3.08mg 0%
Potassium 463.23mg 10%
Total Carbs 58.66g 20%
Sugars 54.84g 219%
Dietary Fiber 3.61g 14%
Protein 2.73g 5%
Vitamin C 96.8mg 161%
Iron 0.1mg 1%
Calcium 47.7mg 5%
Amount Per 100 g
Calories 78.44 Kcal (328 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.04mg 0%
Potassium 156.07mg 10%
Total Carbs 19.76g 20%
Sugars 18.48g 219%
Dietary Fiber 1.22g 14%
Protein 0.92g 5%
Vitamin C 32.6mg 161%
Calcium 16.1mg 5%

* 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

  • 3.9
    Points
  • 6
    PointsPlus

Good Points

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

Bad Points

  • High in Sugar

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