2 large ripe mangoes
6 tablespoons sugar
1/4-cup light corn syrup
Cut four lengthwise slits through the mango skin. Peel off the skin and
discard. Slice the flesh from the large flat pit.
Place sliced mango in a food processor fitted with the metal blade or in
a blender. Puree until smooth enough. Add the sugar and corn syrup and
blend well with puree.
Transfer the puree into a bowl and refrigerate until cold, approximately
Place mixture into an ice-cream maker and process according to the
Transfer the sorbet to a plastic container and cover with lid. Freeze
between four to five hours before serving.
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