2 largemangoes, peeled, seeded and diced
1 cgranulated sugar
1/2 largelime, zested
1/2 mediumorange, zested
3 Tbspfreshly squeezed orange juice (about 1/2 orange)
1 Tbspfreshly squeezed lime juice (about 1/2 lime)
1 1/2 corange juice
How to Make Mango Sorbet
- Place mango pieces and sugar into a blender; purée until smooth. Add lime and orange zest and juices along with orange juice. Purée until evenly blended.
- Pour into a 4-cup measuring cup, cover with plastic wrap and transfer to the refrigerator at least 3 hours, preferably overnight.
- Pour chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to plastic container; cover surface with plastic wrap and seal. For best results, sorbet should be kept in the freezer for at least 2 hours or overnight.