Mango Sorbet

Category,
Yields8 Servings
 1 cup Water
 2 cups Sugar
 4 Ripe Mangoes (about 3 1/2 pounds total)
 3 tbsp Fresh Lemon Juice
1

Bring water and sugar to a boil and continue boiling until all the sugar is dissolved. Set aside to cool. This is known as simple syrup and can be used to make sorbet from any fruit or as a base for lemonade.

2

Using a serrated peeler, remove as much skin as possible from each mango. With a knife cut remove flesh from pit and place in a food processor. Add simple syrup and lemon juice to processor and puree until smooth.

3

Freeze mango puree in an ice-cream maker or any shallow container. If you are not using an ice cream maker, follow steps above in the recipe for chocolate sorbet regarding freezing and blending to create a light texture.

Category,

Ingredients

 1 cup Water
 2 cups Sugar
 4 Ripe Mangoes (about 3 1/2 pounds total)
 3 tbsp Fresh Lemon Juice

Directions

1

Bring water and sugar to a boil and continue boiling until all the sugar is dissolved. Set aside to cool. This is known as simple syrup and can be used to make sorbet from any fruit or as a base for lemonade.

2

Using a serrated peeler, remove as much skin as possible from each mango. With a knife cut remove flesh from pit and place in a food processor. Add simple syrup and lemon juice to processor and puree until smooth.

3

Freeze mango puree in an ice-cream maker or any shallow container. If you are not using an ice cream maker, follow steps above in the recipe for chocolate sorbet regarding freezing and blending to create a light texture.

Mango Sorbet

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