3/4 cup sugar
5 large ripe mangoes
1/4 cup freshly-squeezed orange juice
1/4 teaspoon kosher salt
Directions: one line for each direction. When saved the lines will be numbered.
Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
This recipe yields 1 1/2 quarts; 6 servings.
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 97
Calories from Fat 0.0%
Total Fat
0g
Cholesterol
0mg
Sodium
79mg
Carbohydrate
25g
Dietary Fiber
0g
Protein
0g
Exchanges: 1 1/2 Other Carbohydrates.
Rating: ()
Added On: February 29, 2008
* BAREFOOT CONTESSA with Ina Garten - (Show # IG-0503) - from the TV FOOD NETWORK
