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Thursday, March 23, 2017

Mango Lime Sorbet







Martha Rose Shulman  
 Yield 1 quart, serving 5 to 6 

This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.

Featured in: Mango Ice Means Summer Is Now.

Ingredients
½ cup/100 grams sugar
4 cups/750 grams diced mango (3 to 4 large mangos)
2/3 cup/150 grams fresh lime juice (about 6 limes)
2 tablespoons/50 grams corn syrup

Preparation
1. Combine 1/2 cup water and sugar in a small saucepan and stir. Bring to a simmer and simmer until sugar has dissolved. Remove from heat.
2. Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
3. (Chill a 1-quart container in the freezer while you spin the sorbet.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.
4. Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

Nutritional information per serving (6 servings)
168 calories; 1 gram fat; 43 grams carbohydrates; 2 grams dietary fiber; 7 milligrams sodium; 1 gram protein

http://cooking.nytimes.com/recipes/1017395-mango-lime-sorbet

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