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  cooking class    with Chef Wolfgang Puck
Fresh Mango Sorbet

Yield:
Makes about 1 quart
 
Ingredients:
4 large, very ripe mangoes, peeled and cubed
The juice and zest from 1 lime
1/2-2/3 cup granulated sugar (more or less depending on sweetness of mangoes)
A tiny pinch of kosher salt
 
Directions:
  1. Puree all together using an immersion blender. Strain if a smoother texture is desired. Chill till very cold.
  2. Spin in ice cream maker following the directions that come with it.
  3. Remove and place in covered container in freezer freeze for 1 hour to harden. 
  4. Serve with raspberry puree and additional fresh berries and small cookies if desired. Will keep for up to a week.

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