Blood Orange and Mango Sorbet
Ingredients
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3 medium ripe mangos, peeled and cut into chunks
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2-1/2 cups blood orange juice (from 7 to 8 medium blood oranges)
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1 cup granulated sugar
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1 tablespoon fresh lemon juice
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1 tablespoon finely grated blood orange zest
Directions
1.
Puree the mango and blood orange juice in a blender on high speed until smooth. Strain through a fine strainer into a large measuring cup. You should have about 4 cups.
2.
Combine the sugar and about one-quarter of the puree in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining puree and add the lemon juice and blood orange zest. Refrigerate until thoroughly chilled.
3.
Freeze in an ice cream maker according to the manufacturer's instructions.
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