How to Make Mango Sorbet

Thank goodness mangoes have come into more common use these days - no other fruit evokes the tropics quite like the mango. Try this sorbet and see. Makes 6 c.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 c. sugar
• 3 c. water
• 4 ripe mangoes (about 3 1/2 lbs.)
• 3 tbsp. lime juice - freshly squeezed
• Groceries
• Plastic food containers
• Ice Cream Makers
• Saucepans
• Blenders

1. Heat the sugar and water and bring to a boil. Boil until the sugar dissolves, and cool.

2. Wash and dry the mangoes.

3. Remove the two flat sides of each mango with a sharp knife, cutting lengthwise alongside the pit and cutting as close to the pit as possible. The mango flesh should be in two large pieces.

4. Scoop the flesh with a spoon from the mango sides. Cut as much flesh from the pit as you can.

5. Put all the mango flesh in a blender.

6. Take 1 c. cooled syrup and add to the blender. Add the lime juice and puree until smooth.

7. Freeze the mango puree in an ice cream maker.

8. Freeze the sorbet at least 6 hours, or until frozen hard.

Tips & Warnings

• If you don't have an ice cream maker, you can put the sorbet mixture into a freezer-safe covered container and "still freeze" it. Stir every half-hour or so to keep it from freezing into a solid block.

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