Mango Sorbet

by Karen
Tastiness: Difficulty:
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ingredients

  • 1 pound frozen mangoes, cut into smallish chunks
  • 1/2 cup Fage (I use 0%)
  • 1/4 cup sugar, more or less (I use a couple packages of Splenda)
  • Directions

    Put all the ingredients in a food processor container along with a couple of tablespoons of water. Process until just puréed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break down completely, add a little more water through the feed tube, a tablespoon or two at a time, being careful not to over-process or the sorbet will liquefy. Serve immediately or freeze it for later; if serving later, allow 10 to 15 minutes for sorbet to soften at room temperature. Yield: At least 4 servings.

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