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Fresh Mango Sorbet


1 C. sugar
1/2 C. water
2 lb. approx. 4 to 5 cups, peeled and coarsely chopped mango (4-6 whole ripe mangos)
1/2 cup fresh lemon or lime juice
2 tbsp. orange flavored liqueur (Curaco, Etc.)


1. Stirring constantly, cook over high heat in a small saucepan until sugar
dissolves and mixture reaches a full boil.

2. Remove pan immediately from heat and cool to room temperature. Strain syrup
if necessary and refrigerate at least 30 minutes before blending with fruit.

3. In blender or food processor, puree fruit with cooled sugar syrup, lemon or
lime juice, and liqueur.

4. Transfer fruit mixture to an ice cream maker and freeze according to
manufacturer’s instructions.

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