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EatingWell Test Kitchen
“A stunning golden-orange color, this lively sorbet is even more dramatic served with Raspberry Sauce.”
1 cup sugar
1½ cups water
3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
¼ cup lime juice
1Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.
2Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.
3Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
4Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1½ hours. Serve in chilled dishes.
Make Ahead Tip: Freeze in an airtight container for up to 1 week.