I Scream, You Scream, We All Scream . . .

For mango sorbet!  Gotcha!!  

With our 100 plus heat indexes, something cool and delicious to top off a good meal provides essential compensation for not being outdoors.

The season for organic ataulfo mangos, the small yellow ones, is limited and they are at their peak right now with organic ones being available everywhere.  According to professor Google, one cup of cubed ataulfo mangoes carries 28 grams of carbs.  Two mangos cubed makes approximately 2 C if you are lucky!  This recipe serves four people generously and easily six moderately.  

I used Lakanto Monkfruit Sweetener, which, inspite of its price, works perfectly and adds no sugar and very few carbs.  Since I almost never produce sweet desserts, the price for this amazing sorbet is truly worth it.  I also have Swerve in my cabinet and to tell the truth I have never used it for fear of stomach issues, but definitely will try it as well.  The monk fruit sweetener has 1 gram of carbs less per tsp. than Swerve.  That can add up in a 1/4 of a C (48 gms. of carbs)!  This could serve six, in which case each serving would have at the most about 13 – 15 grams of carbs.  Doable even for those who are keto. The results:  tangy, a little sweet, and SO satisfying!

Mango Sorbet

Adapted from The Perfect Scoop by David Lebovitz. 

2 ripe ataulfo Mangos, peeled and cubed
1/4 C sweetener (or Swerve, or Lakanto sweetener for keto)
3/4 C water (or 3/4 C organic coconut water)
3-4 tsp. fresh lime juice
pinch of salt

Blend on high speed in blender until smooth and thickened.  Chill and then freeze in ice cream maker according to machine instructions.  This sorbet is a surprise in that it doesn’t get rock hard in the freezer, but instead stays smooth and thick!  Serves 4-6.
Note: We use a Cuisinart ice cream maker.