One of my favorite sorbets when mangoes are on sale.
1 c. sugar
3/4 c. water
2 ripe mangoes, about 1/2 lb. each
Juice of 1 lime
Combine the sugar and 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 as much of the fruit as you can away from the large puts. If the mangoes are very ripe and juicy, squeeze the pulp and juice off the pits with your hands. Very messy, so do it over a very large bowl.
Combine the cooled syrup, mango pulp and lime juice in a blender or food processor. Blend until completely smooth, about 30 seconds. Cover and refrigerate until cold.
1 c. sugar
3/4 c. water
2 ripe mangoes, about 1/2 lb. each
Juice of 1 lime
Combine the sugar and 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 as much of the fruit as you can away from the large puts. If the mangoes are very ripe and juicy, squeeze the pulp and juice off the pits with your hands. Very messy, so do it over a very large bowl.
Combine the cooled syrup, mango pulp and lime juice in a blender or food processor. Blend until completely smooth, about 30 seconds. Cover and refrigerate until cold.
Still the chilled mixture, then freeze in your ice cream machine according to the manufacturer's instructions. Transfer to a freezer safe container and freeze at least two hours.
