Mango (or Kiwi) Sorbet
rec.food.cooking/Katie E Green (1996)

This recipe is from the recent of Women's Day Diet Magazine. But they sound so refreshing--not to mention beautiful. The Low Cal aspect is just a lucky bonus, but a nice one! However, I will go this magazine one better. Omit the yogurt and cut the calories even more. You really don't need it.

A trick I happily cloned from a Chef of the Olympic Four Season Hotel in Seattle on making fruit sorbets:

Simply freeze in bite size chunks, melon, strawberries, any fruit of your choice. Allow 2 to 3 hours to thoroughly freeze, or drop in freezer in plastic bags the night before you process the fruit.

Drop frozen fruit into blender and whirl with your choice of sugar or honey to sweeten to taste. Sometimes a few drops of fresh lemon juice will heighten the fruit flavor. It's that simple!

This makes the very best honeydew, cantaloupe, peach or watermelon sorbet you have tasted. The sugar content in the fruit and the colors make it wonderful!

But, here are the recipes for the Mango, or Kiwi Sorbet. What you need is 4 cups of either fruit.

MANGO (OR KIWI) SORBET

2 medium mangoes, peeled and cut into pieces (or 4 cups Kiwi)
2 Teaspoons granulated sugar
3/4 cup low-fat yogurt

Process Mango and sugar in food processor until smooth. Add yogurt and mix well. Pour mixture into ice cream freezer and freeze according to instructions. OR: pour into 8 x 4 inch freezer container and cover and freeze for 4 hours or until firm (remove to whisk well every hour on the hour).

You also might try omitting the yogurt and substituting 1/4 cup orange juice or to taste; or simply omit the yogurt. (See above)