Coconut and Mango Sorbet (Diet)

Name: Coconut and Mango Sorbet (Diet)
Yield: 4
Ingredients: 1 cup of low-fat milk; 2 tablespoons of cornstarch; 1 tablespoon of cyclamate with saccharin; 4 egg whites; 1 large haden mango, cut into cubes; 1 glass of light coconut milk (200 ml)

1
1 cup of low-fat milk
2
2 tablespoons of cornstarch
3
1 tablespoon of cyclamate with saccharin
4
4 egg whites
5
1 large haden mango, cut into cubes
6
1 glass of light coconut milk (200 ml)

Ingredients

1
1 cup of low-fat milk
2
2 tablespoons of cornstarch
3
1 tablespoon of cyclamate with saccharin
4
4 egg whites
5
1 large haden mango, cut into cubes
6
1 glass of light coconut milk (200 ml)

Directions

1
In a saucepan, combine the milk and cornstarch
2
Heat over medium heat and stir until thickened
3
Remove from heat, add the coconut milk, and mix well
4
Let cool
5
In a blender, beat the egg whites until fluffy
6
Add the cyclamate and blend well
7
Mix the cold cream into the egg whites to create a smooth mixture
8
Pour the mixture into a container with a lid and refrigerate for 2 hours
9
About 1 hour before serving, remove the sorbet from the freezer
10
When it starts to soften, beat it well in a processor
11
Add the chopped mango and mix well to distribute evenly throughout the sorbet
12
Return to the freezer for an additional 15 minutes.