Mango Sorbet

Mangoes will ripen at home in a small paper bag. If the mangoes you select are not quite sweet enough, add a cup vanilla syrup when blending the ingredients. Look for at least 3 yellow mangoes with mottled red markings for this recipe.

    2 cups chopped peeled ripe mango
    cup granulated sugar
    1 cup water
    ⅓ cup fresh lemon juice
    1 tablespoon lemon zest
    ⅛ teaspoon vanilla extract
   
    Lemon slices
    Mango slices
    Fresh mint sprigs

1.  Process the mango, sugar, water, lemon juice, lemon zest and   
     vanilla in a blender until smooth. Press through a sieve over a  
     bowl. Reserve liquid but discard pulp. Refrigerate until cold.

2.  Set up an ice cream maker. Pour the mixture into the freezer       
     bowl. Freeze for 30 minutes and then place the freezer bowl
     in the freezer for 1 hour to make a firm sorbet.

3.  Serve in scoops with a piece of freshly sliced mango, a lemon
     slice and a small sprig of mint.

     Makes 4 scoops