Tropical Mango Sorbet (Recipe)

Tropical Mango Sorbet

4 mangos (about 3 lb.), pitted and cut into 1 –inch dice (about 4 cups)

1 medium papaya (about

3 lb.), cut into 1 -inch dice (about 11 cups)

1 cup pineapple juice

1 cup granulated sugar

1 cup coconut milk finely grated zest and juice of 1 lime Papaya and pineapple juice build on the clean, sweet flavor of mango in this sorbet, while a splash of coconut milk smooth’s its texture. If papayas aren’t readily available or in season, just add another mango. Working in batches if necessary, pure all of the ingredients in a blender until smooth. Transfer the mixture to a bowl, cover, and refrigerate until cold (about 2 hours). Freeze in an ice cream machine according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze overnight to finish setting. Take the sorbet out of the freezer and let it soften for about 5 minutes before serving. It will keep in the freezer for about 2 weeks.


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