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Sugar-Free Tequila & Mango Sorbet

sugar free mango sorbet

When the word ‘sugar-free’ pops up anywhere, the sugar lovers (myself included), tend to think that it’s going to taste bitter or artificial, which in some cases it does. These days most of us are trying to move away from sugar for health reasons, but that’s not always so easy. Not to worry my sugar-loving friends, there is a healthier way to feed those cravings and you you will love it!

 

 

What makes this recipe sugar-free is a natural ingredient called ‘Agave nectar‘. I used this ingredient because of the following factors:

  • Flavour Enhancement
    Agave’s sweetness perception peaks and falls earlier than that of glucose and sucrose, unmasking fruit and spice flavours.
  • Ingredient Synergy
    The interaction of Agave with other sweeteners and starches creates a synergy that boosts sweetness, viscosity or cake height (in baked goods) of foods and beverages.
  • Shelf Life & Stability
    Agave does not hydrolyse in acidic conditions like sucrose, therefore the sweetness and flavour profile of finished products remains stable over extended storage periods.
  • Solubility/Resistance to Crystallization
    While sold in crystalline form, Agave Sugar re-crystallizes with difficulty once it is dissolved in foods. This attribute makes the production of soft cookies possible.
  • Humectant Feature (“Humectancy”)
    Agave binds and retains moisture so well it can replace sorbitol and glycerine in foods to improve taste. A good example is low-moisture granola-type bars.
  • Frozen Applications
    Agave maintains the integrity of frozen fruit by controlling water and preventing damaging ice crystal formation, which can destroy fragile fruit tissue.
  • Glycaemic Index/Insulin Release
    Agave has a very low Glycaemic Index and results in moderate release of insulin to the bloodstream when compared to glucose and sucrose, therefore caters for the special needs of diabetics.

Sugar-Free Mango Sorbet

serving suggestion for mango sorbet

serving suggestion

This Mexican dessert is sweetened with agave nectar, which is made from the desert plant that is used to make tequila. A wonderful alternative to table sugar, agave nectar has a low glycemic index, which means it is better for people with blood sugar issues.

4 cups cubed peeled ripe mango
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/3 cup tequila
3/4 cup light agave nectar
1/3 cup water

Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.

 

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