Recipe: Mango Sorbet with Blueberry Sauce (it’s only 100 calories!)
This sorbet works for ANY frozen fruit – try it with peaches, pineapple, or berries! The blueberry sauce is even better when you get plump, fresh blueberries that are in season. This a very low calorie dessert, and unlike many other desserts, it has no fat and very little added sugar (just the maple syrup). Enjoy this guilt-free all summer long!
Mango Sorbet with Blueberry Sauce and Mint
- 4 cups frozen mango
- 2 pints blueberries (fresh or frozen, about 4 cups)
- 3 tablespoons maple syrup
- ½ cup orange juice
- 3 tbsp cornstarch
- ¼ cup cold water
- 1 teaspoon vanilla extract
- 1 small handful of fresh mint, chopped
In a medium saucepan, bring the blueberries, maple syrup and orange juice to a boil. In a small bowl, whisk the cornstarch and cold water together, removing any lumps. Once smooth, add it to the saucepan. If you prefer the whole blueberries, stir it gently every minute or two. If you prefer a smoother texture, mash the blueberries as you stir. Gently simmer until the sauce begins to thicken or about 10 minutes. Remove from heat and stir in the vanilla extract.
In a food processor, puree the mango until it has a smooth, sorbet like consistency. Scoop and serve immediately in chilled martini glasses, topped with the sauce and fresh mint.
NUTRITION INFORMATION (for about 3/4 cup sorbet and 3-4 tablespoons of sauce): 105 calories, 0g fat, 27g carbohydrates, 3g fiber, 1g protein. There’s no trans fat, saturated fat, or cholesterol. This recipe is a great source of Vitamin C.