Mango sorbet with Castevia

Name: Mango sorbet with Castevia
Ingredients: 2 large and mature mangoes; Juice of half a lemon; 1 egg white; 70g Castevia; 1/8 teaspoon of Cream of Tartar

Desserts

Ingredients

2 large and mature mangoes
Juice of half a lemon
1 egg white
70g Castevia
1/8 teaspoon of Cream of Tartar

Cooking Instructions

1.Extract all the pulp of the mangoes and crush with a mixer.
2.To obtain a softer texture, pass it through a strainer to separate all the fibres that are present in the pulp.
3.Add the lemon juice and mix.
4.Beat the egg white together with the cream of tartar until the mixture stands in stiff peaks.
5.Add the white to the mango pulp and fold it in to achieve a homogeneous cream.
6.Put it in the freezer for 6-8 hours. Stir every hour for the first three hours.
7.Take out of the freezer ½ hour before serving in glasses.
8.You can decorate it with blackberries, blueberries or raspberries and a few mint leaves.

Aspects to consider

Now that it’s feeling colder you may not feel like a sorbet, but for the holidays such as Christmas it’s a good option for refreshing the palate between courses. It has a colour and a taste that you’ll love, a dessert full of vitamins, very healthy and sugar-free, you can’t ask for more.

You can serve it as I described here in large glasses or in ice cream dishes or you may want to serve it between courses, for example between the starter and the meat course, serving it in little glasses to refresh the palate for the next course.

If you have guests, you can prepare your glasses in the freezer and you only have to take them out 20 minutes before eating, when they will be in the best condition to serve.

I particularly like this dessert, firstly because it is made with fruit and secondly because it leaves you with a mouth-watering taste.

The best thing about mango is its vitamin A content (478µg/100g). This is a fat soluble vitamin that is great for the tissues and the eyes especially. Mango also provides vitamin C and folate that help the nervous system.

As for minerals, only the potassium content stands out, so it’s a highly recommended dessert for hypertensives, but not for people with kidney disease.

The egg white also provides good quality proteins, without cholesterol, very important for people who have high fat levels in their blood.

It’s an ideal dessert for diabetics because it is made with Castevia, but the mango is a tropical fruit with a high sugar content, so if diabetics have to control their sugar, a serving of 100g mango would be all right.

Not suitable for people allergic to egg.

The other day I made a version without egg, really fantastic.

Geles

Mi nombre es MªÁngeles Cano Villalba, pero llámame Geles. Soy Dietista-nutricionista y cocinera aficionada. En Natural Castelló voy a ayudarte a cuidar tu alimentación y tu salud.