Mango Sorbet

Mango Sorbet
(from The Ultimate Ice Cream Book by Bruce Weinstein)

I got an ice cream maker in April and have been having Too Much Fun with it.
My favorite so far is the Mango Sorbet:

1 cup sugar
3/4 cup water
2 ripe mangoes, about 1/2 pound each
juice of 1 lime

Combine the sugar and the water in a small saucepan and place over low heat. Stir until the sugar dissolves completely and the syrup is clear. Remove from the heat and allow to cool to room temperature.

Peel the mangoes and cut away as much of the fruit as you can away from the large pits.

Combine the cooled syrup, the mango pulp, and the lime juice in a blender or food processor. Blend until completely smooth, about 30 seconds. Cover and refrigerate until cold or overnight.

Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturers instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.



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