Mango Tango Sorbet

Mango Tango Sorbet

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


Directions

  1. 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.
  2. 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.

05/10/2018
Mango Tango Sorbet, recipe PT15M PT1H 5 455 calories

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