Of which 24.2 g sugars and 0.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (mango) · Fiber (mango)
Allergens none
Mango sorbet
Ripe mango and lime in a fresh, smooth sorbet.
Ingredients
- 350 g (12½ oz) ripe mango, diced — fresh or frozen
- 1 lime, juice only (30 g / 1 oz)
- 100 ml (½ cup) water
- sugar, as needed — only if the mango isn't very sweet; or the same amount of maple syrup; no added sugar: erythritol, to taste
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Blend the mango, lime juice and water into a completely smooth purée. Taste it and, if the mango isn't very sweet, add sugar to taste and blend again until it dissolves.
- Pour into the pint container without going past the MAX line.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Ninja Creami”. The English edition is coming soon.
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