Another dessert which Michelle prepared for the South Arm Older Adults Community Kitchen is an easy Mango Sorbet.
Due to shortage of time, the mango sorbet was soft but still tasted very good.
One of the participant added some crumbled Monica’s Almond Thins which we also made in this kitchen as topping to the sorbet. The almond thins made a great cookie for Chinese New Year celebration.
- 4 cups frozen and slightly thawed mango cubes
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 cup 2% or 10% plain yogurt
Source: from Ricardocuisine.com
|In a food processor, puree the mango with sugar, lemon juice and yogurt until smooth.|
|Pour into a metal pan and freeze for about 2 hours.|
|Scrape the sorbet every 15 minutes to loosen the sorbet so that it will freeze into a hard block.|