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Mango Tango Sorbet

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Mango Tango Sorbet

Directions

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Ingredients :

  • 2 mangos – peeled
  • seeded and diced
  • 1 cup white sugar
  • 1 lime
  • juiced and zested
  • 1 orange
  • juiced and zested
  • 2 cups tangerine juice
  • Methods :

  • Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.
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