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Recipes

Mango Sorbet

From Alfred Portale's 12 Seasons Cookbook

5 large, ripe mangoes
2 cups water
1-1/4 cups sugar
1 teaspoon fresh lemon juice

Peel, halve and pit the mangoes. Cut the flesh into small dice (you should have 5 cups of fruit). Combine the fruit, water, sugar and lemon juice in a large, nonreactive saucepot.

Bring the mixture to a boil over a high heat and boil for 10 minutes, then reduce the heat to a simmer and simmer for 5 minutes more. Transfer the fruit to a blender or a food processor fitted with the metal blade and puree.

Strain the puree through a fine-meshed strainer into a medium metal bowl. Place the bowl into a larger bowl of ice water and let it stand, stirring often, until completely chilled.

 

Pour the mixture into the container of an electric ice-cream machine and freeze the sorbet according to the manufacturer's instructions. Scrape the sorbet into a container, cover it tightly with plastic wrap and freeze until firm, approximately 2 hours.

Yields 1 quart.

 

 

(Updated: 10/27/08 SN)


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