Guanabana Sorbet With Mango Lime Coulis – a delicious recipe with sugar, water, fresh mango, lime juice, lime zest, lime zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes. Transfer syrup to a bowl and cool completely.
2
Whisk together guanabana puree and 1 1/2 cups syrup, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 2 hours.
3
Blend mango puree, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin puree. Serve sorbet with coulis.
348
kcal
Calories
90
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups sugar, 1 3/4 cups water, 2 (14-oz) packages frozen guanabana (soursop) puree such as Goya brand, thawed (3 cups), 1 1/2 cups fresh mango puree (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango puree, thawed, and more.
Yes, Guanabana Sorbet With Mango Lime Coulis falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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