Mango Tango Sorbet
Ingredients
- 2 mangos, peeled, seeded, and diced
- 1 cup white sugar
- 2 cups tangerine juice
- 1 orange, zested and juiced
- 1 lime, zested and juiced
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Instructions
- Place mango and sugar into a blender; blend until puréed and smooth. Add tangerine juice, orange zest and juice, and lime zest and juice; blend to combine. Transfer to a container; refrigerate 1 hour to overnight.
- Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Ripen sorbet in the freezer, 2 hours to overnight.
Source
Original recipe: View Original