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“The texture of this recipe is always great! Rum can be used instead of tequila. Dress up scoops with lime rind curls, if desired.”
READY IN:
15mins
YIELD:
6 Cups
UNITS:
US

Ingredients Nutrition

  • 4 cups cubed peeled ripe mangoes (about 3 pounds)
  • 12 cup fresh orange juice (about 3 oranges)
  • 13 cup fresh lime juice (about 3 limes)
  • 13 cup tequila
  • 34 cup light agave nectar
  • 13 cup water

Directions

  1. Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.
  2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.

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