Mango Sorbet

This is my own recipe. As I was doing it by looking, without any recipe, I don't have an exact measurement. This is more of a "by-eye" recipe.... it really works, though. If you have questions, please email me (or just send me a comment). This recipe can be used with other fruits, such as Strawberries ( I used to make them with strawberries). The recipe is below the mango recipe.

Light Mango Sorbet

Ingredients:

- frozen mango (in pieces ) - this should be enough to cover the bottom of the blender, but not much.

- fat-free milk ( or soy milk) - just a little; just enough so the blender can work.

- splenda for cooking (if you like very sweet, cover the mango with the splenda. But only if you like it really sweet).

How to make it:
Put the fruit in the blender. Then add splenda and milk. Blend it slowly, opening sometimes to stir it with a spoon (of course, turn the blender off before!). When it's creamy, but there still are pieces of mango, turn it off. The idea is that it's not as creamy as an ice-cream, but something "in between" being totally solid and creamy. It should be a "little hard" cream.

Put it into individual glass recipients (can be a glass, a dessert bowl...) and decorate it with 4 or 3 chocolate chips (milk chocolate) in the center and spread around the chips some powder cocoa ( just a little, enough to trace a circle around the chocolate chips). Serve immediately, before it starts to turn liquid (and this happens fast!)

Strawberry Sorbet

Basically, it's the same way you make the mango sorbet: the ingredients are the same, just changing mango for strawberry (frozen - it's better if it is sliced, but you can use whole strawberries, if you want). But I decorate it differently: after putting it in the glasses, I covered the top with light whipped cream and put some few slices of strawberry on top.