Vegetarian dessert: Carrot-mango sorbet

Eighty four million eight hundred seventy eight thousand twenty eight

Carrot-mango sorbet

Calories: 185
Protein: 1 g
Total fat: <1 g
Saturated fats: <1 g
Carbohydrates: 43 g
Cholesterol: 0 mg
Sodium: 105 mg
Sugar: 40 g

Vegan, without puttanella trick: to make sorbet all the ingredients must be chilled.

For 6 servings

2st.tablespoons vodka
2 cups mango puree
2 cups fresh carrot juice
2 cups honey (the approximate number of)
1/3 Cup fresh lemon juice
1/2 Cup grated carrots
1 pinch ground ginger
1 pinch ground cloves

Mango puree: mango (6 pieces) to remove the peel, remove the seeds, cut the flesh into cubes. Beat in a blender with the juice of half a lemon.

Shake all ingredients in a blender. Freeze in ice cream maker or pour the mixture in small cups. published

Source: /users/1077

vegan gluten free mango sorbet food recipe