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Best Easy Nieve de Beso de Ángel Recipe

"Angel's kiss" sorbet blends tropical fruit flavors into a delicate frozen treat. This family-friendly, fresh dessert is a sweet, pastel-hued, traditional Mexican market confection.

Cook 90 min Difficulty NORMAL 140 kcal

#vegetarian #low fat #family dessert

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Ingredients

Main ingredients

Pineapple 1.5 cups
Strawberries 1 cup
Mango 1 cup
Sweetened condensed milk 0.5 cup
Whole milk 0.5 cup

Seasonings/Sauce

Sugar 0.25 cup
Lime juice 2 tbsp
Vanilla extract 1 tsp

Nutrition summary

Carbohydrates 32 g 92%

Protein 1 g 3%

Fat 1 g 5%

Serving size 135g

Cooking steps

1

Combine pineapple, strawberries, and mango in a blender. Blend until completely smooth and no visible chunks remain.
2

Add sweetened condensed milk, whole milk, sugar, lime juice, and vanilla extract to the blended fruit. Blend again for 30 seconds to fully incorporate and dissolve the sugar.
3

Taste the mixture and adjust sweetness with additional sugar or balance acidity with more lime juice, if desired.
4

Pour the mixture into a shallow freezer-safe dish, cover tightly, and freeze for 2 hours. After 2 hours, use a fork to scrape and stir the mixture to break up ice crystals and encourage even freezing.
5

Return to the freezer and repeat scraping with a fork every 45 minutes for a total freezing time of about 4 hours, until a pastel, fluffy sorbet texture forms.
6

Before serving, let the sorbet sit at room temperature for 5 minutes for easier scooping. Serve immediately in chilled bowls.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredients in the Best Easy Nieve de Beso de Ángel Recipe are tropical fruits—especially pineapple, strawberries, and mango. These fruits give the sorbet its signature pastel color and bright, refreshing flavor, forming the foundation of this traditional Mexican frozen treat.

Q. What technique ensures the best sorbet texture?

To achieve a fluffy, delicate texture, it's important to scrape and stir the sorbet mixture with a fork every 45 minutes during freezing. This prevents large ice crystals from forming and helps replicate the smooth, scoopable consistency found in traditional nieves.

Q. How can I prevent the sorbet from becoming icy or too hard?

Break up ice crystals regularly during freezing, as directed in the recipe steps. The combination of sugar, sweetened condensed milk, and regular stirring helps create a fine, pastel-hued texture and prevents the dessert from freezing too solid or becoming overly icy.

Q. How many calories are in each serving of this sorbet?

Each 135g serving of Nieve de Beso de Ángel provides about 140 kcal. This serving contains around 32g of carbohydrates (92% of calories), 1g protein (3%), and 1g fat (5%).

Best Easy Nieve de Beso de Ángel Recipe

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