Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Transfer syrup to a metal bowl and quick-chill by putting bowl in an ice bath and stirring occasionally until cold, about 5 minutes.
Add remaining 1/4 cup water to saucepan and sprinkle gelatin over it, then let stand 1 minute to soften. Bring to a bare simmer, stirring until gelatin has dissolved. Add to syrup along with milk and guanabana purée.
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
Peel, halve, and seed papayas, then cut into bite-size pieces. Peel and pit mangoes, then cut into bite-size pieces. Toss fruit with pomegranate seeds and lime juice and serve with slightly softened sherbet.
Cooks' note: Sherbet keeps 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	246.36 Kcal (1031 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Cholesterol	0.46mg	0%
Sodium	28.42mg	1%
Potassium	408.7mg	9%
Total Carbs	61.73g	21%
Sugars	53.88g	216%
Dietary Fiber	4.05g	16%
Protein	1.65g	3%
Vitamin C	111.3mg	185%
Calcium	71.3mg	7%

Amount Per 100 g
Calories	62.47 Kcal (262 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Cholesterol	0.12mg	0%
Sodium	7.21mg	1%
Potassium	103.64mg	9%
Total Carbs	15.65g	21%
Sugars	13.66g	216%
Dietary Fiber	1.03g	16%
Protein	0.42g	3%
Vitamin C	28.2mg	185%
Calcium	18.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.1

Points
7

PointsPlus

Good Points

fat free,
saturated fat free,
very low sodium,
cholesterol free

Bad Points

High in Sugar

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