Mango-Agave Sorbet

The Mexican pedigree of this dessert makes it a fitting way to end a dinner of Hidden Rainbow Albondigas. Because tequila also comes from the agave plant, it fits naturally here; we use silver, or clear, tequila to keep the mango color vibrant. Dress up scoops with lime rind curls, if desired.

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 4  cups  cubed peeled ripe mango (about 3 pounds)
• 1/2  cup  fresh orange juice (about 3 oranges)
• 1/3  cup  fresh lime juice (about 3 limes)
• 1/3  cup  tequila
• 3/4  cup  light agave nectar
• 1/3  cup  water

Preparation

1. Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.

2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.

Nutritional Information

Calories:

233

Fat:

0.5g (sat 0.1g,mono 0.2g,poly 0.1g)

Protein:

1g

Carbohydrate:

55.4g

Fiber:

3.1g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

4mg

Calcium:

20mg