Mango Green Tea Sorbet
Indulge in the vibrant, tropical flavors of this Mango Green Tea Sorbet, a refreshing and guilt-free dessert perfect for any occasion. This recipe combines the natural sweetness of ripe mangoes with the earthy notes of brewed green tea, balanced by a touch of honey (or agave for a vegan-friendly twist) and a splash of zesty lemon juice for brightness. The blend is churned into a silky, smooth sorbet that captures summer in every spoonful. Whether you use an ice cream maker or a simple freeze-and-stir method, this easy-to-make sorbet is a pure delight. Enjoy it as a light, cooling treat on hot days or alongside your favorite desserts for an exotic flavor boost. Perfect for health-conscious foodies, this homemade sorbet is dairy-free, gluten-free, and bursting with natural goodness!
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Recipe Information
Ingredients
- 3 cups Ripe Mangoes (peeled and diced)
- 1.5 cups Green Tea (brewed and cooled)
- 0.25 cup Honey (or agave syrup for a vegan option)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 0.5 cup Water
Instructions
1. Brew 1.5 cups of green tea using your preferred tea leaves or tea bags. Let it steep for 3-5 minutes, then remove the tea leaves or bags and allow the tea to cool completely.
2. In a small saucepan, combine 0.25 cup of honey (or agave syrup) and 0.5 cup of water. Heat over medium-low heat, stirring occasionally, until the honey dissolves completely, forming a simple syrup. Remove from heat and allow it to cool to room temperature.
3. Peel and dice the mangoes, ensuring you yield 3 cups of fruit. Transfer the mango chunks to a blender or food processor.
4. Add the cooled green tea, the honey simple syrup, and 2 tablespoons of freshly squeezed lemon juice to the blender with the mangoes. Blend until the mixture is completely smooth.
5. Pour the mixture through a fine-mesh sieve into a large bowl to remove any remaining fibers or pulp, ensuring a silky smooth sorbet base.
6. Transfer the sorbet mixture to an ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency is achieved. If you don’t have an ice cream maker, pour the mixture into a shallow container, freeze for 30-45 minutes, then stir vigorously with a fork to break up ice crystals. Repeat every 30 minutes for 3-4 hours until frozen.
7. Once churned or frozen, transfer the sorbet to an airtight container and freeze for an additional 2-3 hours to firm up before serving.
8. Scoop into bowls or cones and enjoy your homemade Mango Green Tea Sorbet!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 148.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
