Guanabana Sorbet with Mango Lime Coulis Recipe

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Ingredients:

Serving

1 1/2 cups sugar
1 3/4 cups water
2 (14-oz) packages frozen guanabana ( soursop) puree such as goya brand, thawed (3 cups)
1 1/2 cups fresh mango puree (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango
3 tbsp fresh lime juice , or to taste
1/2 tsp finely grated fresh lime zest
garnish: lime zest

Directions:

Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes. Transfer syrup to a bowl and cool completely.
Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 2 hours.
Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée. Serve sorbet with coulis.
Cooks' notes: Sorbet can be made 2 days ahead. Coulis can be made 8 hours ahead and chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	148.31 Kcal (621 kJ)
Calories from fat	0.34 Kcal
		% Daily Value*
Total Fat	0.04g	0%
Cholesterol	0.1mg	0%
Sodium	9.9mg	0%
Potassium	30.74mg	1%
Total Carbs	37.85g	13%
Sugars	34.59g	138%
Dietary Fiber	0.03g	0%
Protein	0.14g	0%
Vitamin C	12.1mg	20%
Iron	0.1mg	0%
Calcium	13.7mg	1%

Amount Per 100 g
Calories	83.27 Kcal (349 kJ)
Calories from fat	0.19 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Cholesterol	0.06mg	0%
Sodium	5.56mg	0%
Potassium	17.26mg	1%
Total Carbs	21.25g	13%
Sugars	19.42g	138%
Dietary Fiber	0.02g	0%
Protein	0.08g	0%
Vitamin C	6.8mg	20%
Calcium	7.7mg	1%

* 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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