Mango sorbet is the perfect dessert for those looking for a refreshing, tropical, and above all, healthy option. Unlike traditional ice creams, this sorbet stands out for its purity, using fruit as the star of the show. By replacing refined sugar with our stevia, we achieve balanced sweetness with a zero glycemic index, making it a treat suitable for diabetics and for those watching their weight. It's an explosion of vitamins A and C with a smooth, silky texture that will surprise everyone.
Estimated time: 15 minutes (plus freezing time)
Difficulty: ⭐
Servings: 4 people
Ingredients
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2 large ripe mangoes (approx. 500-600g of pulp)
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40g of Stevia + Erythritol 1:1 from Castelló (adjust according to the sweetness of the fruit)
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100ml of water (or coconut water for a more exotic touch)
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The juice of half a lime or lemon
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A few fresh mint leaves (for garnish)
Nutrition Analysis and Total Macros
Understanding what we eat is vital. Here is the nutritional breakdown per serving:
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 0.8g | Natural traces from the fruit |
| Healthy Fats | 0.4g | Practically fat-free | |
| Carbohydrates | 18.5g | Natural sugars (fructose) | |
| Key Minerals | Potassium | 260mg | Muscle and nerve health |
| Vitamins and Others | Vitamin A and C | High | Antioxidants and skin health |
| Glycemic Index | Very Low | Thanks to the use of Castevia | |
| Total Calories | 85 kcal | Ultra-light and nutritious dessert |
Professional Step-by-Step Preparation
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Fruit preparation: Peel the mangoes and remove all the pulp, discarding the central pit. Cut the mango flesh into small cubes.
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Pre-freezing (Trick for creaminess): For an instant sorbet texture, place the mango pieces on a tray and freeze them for at least 4 hours. If you prefer to make it the traditional way, you can use fresh fruit.
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Healthy syrup: Mix the water with the Stevia + Erythritol 1:1 from Castelló and stir until fully dissolved. You don't need to heat the mixture, since Castevia blends perfectly when cold.
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Technical process: Place the mango pieces (frozen or fresh) in a food processor or high-powered blender. Add the lime juice and the Castevia water.
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Emulsion: Blend at maximum power until you get a creamy, thick, lump-free texture.
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Consistency: * If you used frozen mango: You can serve it immediately as a creamy ice cream.
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If you used fresh mango: Pour the mixture into a metal container and place it in the freezer for 3-4 hours, stirring with a fork every 45 minutes to break up the ice crystals and keep it smooth.
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Serving: Serve in chilled glasses and garnish with a few fresh mint leaves or a little lime zest.
Nutritionist Tips
This sorbet is an excellent way to eat fresh fruit during the warmer months. Mango is rich in beta-carotenes, which protect eye health and the skin. By using Stevia + Erythritol 1:1 from Castelló, we eliminate the empty calories from sugar and avoid insulin spikes, keeping energy steady. In addition, lime not only enhances the mango's flavor, but also helps preserve the fruit's bright color by preventing oxidation.
It's the ideal dessert to enjoy an exotic and healthy flavor with your friends or family!
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