Fresh Mango Sorbet
Yield: Makes about 1 quart
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
- Puree all together using an immersion blender. Strain if a smoother texture is desired. Chill till very cold.
- Spin in ice cream maker following the directions that come with it.
- Remove and place in covered container in freezer freeze for 1 hour to harden.
- Serve with raspberry puree and additional fresh berries and small cookies if desired. Will keep for up to a week.