Mango Green Tea Sorbet
Indulge in the vibrant, tropical flavors of this Mango Green Tea Sorbet, a refreshing and guilt-free dessert perfect for any occasion. This recipe combines the natural sweetness of ripe mangoes with the earthy notes of brewed green tea, balanced by a touch of honey (or agave for a vegan-friendly twist) and a splash of zesty lemon juice for brightness. The blend is churned into a silky, smooth sorbet that captures summer in every spoonful. Whether you use an ice cream maker or a simple freeze-and-stir method, this easy-to-make sorbet is a pure delight. Enjoy it as a light, cooling treat on hot days or alongside your favorite desserts for an exotic flavor boost. Perfect for health-conscious foodies, this homemade sorbet is dairy-free, gluten-free, and bursting with natural goodness!
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Ingredients
- 3 cups Ripe Mangoes (peeled and diced)
- 1.5 cups Green Tea (brewed and cooled)
- 0.25 cup Honey (or agave syrup for a vegan option)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 0.5 cup Water
Directions
Step 1
1. Brew 1.5 cups of green tea using your preferred tea leaves or tea bags. Let it steep for 3-5 minutes, then remove the tea leaves or bags and allow the tea to cool completely.
Step 2
2. In a small saucepan, combine 0.25 cup of honey (or agave syrup) and 0.5 cup of water. Heat over medium-low heat, stirring occasionally, until the honey dissolves completely, forming a simple syrup. Remove from heat and allow it to cool to room temperature.
Step 3
3. Peel and dice the mangoes, ensuring you yield 3 cups of fruit. Transfer the mango chunks to a blender or food processor.
Step 4
4. Add the cooled green tea, the honey simple syrup, and 2 tablespoons of freshly squeezed lemon juice to the blender with the mangoes. Blend until the mixture is completely smooth.
Step 5
5. Pour the mixture through a fine-mesh sieve into a large bowl to remove any remaining fibers or pulp, ensuring a silky smooth sorbet base.
Step 6
6. Transfer the sorbet mixture to an ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency is achieved. If you don’t have an ice cream maker, pour the mixture into a shallow container, freeze for 30-45 minutes, then stir vigorously with a fork to break up ice crystals. Repeat every 30 minutes for 3-4 hours until frozen.
Step 7
7. Once churned or frozen, transfer the sorbet to an airtight container and freeze for an additional 2-3 hours to firm up before serving.
Step 8
8. Scoop into bowls or cones and enjoy your homemade Mango Green Tea Sorbet!
Nutrition Facts
| Serving size | 1276.8 grams (1276.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 616 |
| Total Fat 2.60g | 3% |
| Saturated Fat 0.90g | 5% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Total Carbohydrate 159.10g | 58% |
| Dietary Fiber 11.20g | 40% |
| Total Sugars 148.20g | |
| Protein 6.40g | 13% |
| Vitamin D 0IU | 0% |
| Calcium 89mg | 7% |
| Iron 1mg | 7% |
| Potassium 1279mg | 27% |
Source of Calories