Blood Orange and Mango Sorbet

Name: Blood Orange and Mango Sorbet
Prep time: 45 min
Cook time: 2 min
Total time: 47 min
Yield: 1 quart
Ingredients: 3 medium ripe mangoes, peeled and cut into chunks; 2 1/2 cups blood orange juice (from 7-8 medium blood oranges); 1 cup granulated sugar; 1 tablespoon fresh lemon juice; 1 tablespoon finely grated blook orange zest

Submitted by KathyP53

"From cookbook author, Joanne Weir."

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Ready In:: 47mins
Ingredients:: 5
Yields:: 1 quart

ingredients

3 medium ripe mangoes, peeled and cut into chunks
2 ¹⁄₂ cups blood orange juice (from 7-8 medium blood oranges)
1 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon finely grated blook orange zest

directions

Puree the mago and blood orange juice in a blender on high speed until smooth. Strain through a fine strainer into a large measuring cup. You should have about 4 cups.
Combine the sugar and about 1/4 of the puree in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining puree and add the lemon juice and orange zest. Refrigerate until thoroughly chilled.
Freeze in ice cream freezer according to manufacturers instructions.