• Mango Sorbet
  • Ingredients: 2 large ripe mangoes 6 tablespoons sugar 1/4-cup light corn syrup Procedure: 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 an hour. Place mixture into an ice-cream maker and process according to the instructions. Transfer the sorbet to a plastic container and cover with lid. Freeze between four to five hours before serving.

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