Recipe | Mango Lime Sorbet

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Servings- 5 to 6

INGREDIENTS
½ cup/100 grams sugar

4 cups/750 grams diced mango (3 to 4 large mangos)

⅔ cup/150 grams fresh lime juice (about 6 limes)

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2 tablespoons/50 grams corn syrup

PREPARATION
Combine 1/2 cup water and sugar in a small saucepan and stir. Bring to a simmer and simmer until sugar has dissolved. Remove from heat.

Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.

(Chill a 1-quart container in the freezer while you spin the sorbet.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.

Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

Cooking.nytimes.com

 



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