MANGO SORBET

by Cathy Ticknas

Recipe total - 7g pro/19.5 units

approx 6 serves at 1.2g pro/3.5 units per serve.

250ml orange juice (100%) - 2.5g pro/2 units
60ml lemon juice - 0.2g pro/0.5 units
1/4 cup sugar - free
630g mangos flesh (sliced) - 4g pro/17 units

Place orange juice, lemon juice and sugar into a pot place over medium heat and bring to boil then reduce heat to simmer for 3 min. Set aside to cool. Put mango flesh and cooled orange syrup in a blender and mix until smooth. Pour mixture into metal or plastic container, cover and freeze until almost set. Roughly break up with a spoon. Put back into blender very briefly until smooth, soft and "icy" in texture. Put back into freezer until firm. Put the sorbet in the fridge for 10 min. before serving to soften slightly. Scoop into dish and serve immediately.