Gingery Mango Sorbet

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  • Servings: Makes 1 quart

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Ingredients

  • 1/3 cup sugar
  • 1/3 cup warm water
  • 3 large mangoes, peeled and cut into large pieces
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated fresh ginger

How to make this recipe

  1. In a small saucepan, combine the sugar with the water and bring to simmer, stirring until the sugar is dissolved. Transfer the syrup to a blender and let cool. Add the mangoes, lemon juice and ginger and puree until smooth.

  2. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the sorbet to a plastic container and press a piece of plastic wrap directly onto the surface. Freeze for at least 1 hour, until firm. Scoop into bowls and serve.

Make Ahead

The sorbet can be frozen for up to 3 days.

Contributed By Published November 2012





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