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Mango Sorbet

Reviewed: Mar. 14, 2011
After reading all of the reviews, I think I can offer some help. To keep the lime flavor from being too prominant, use tiny Key limes (sometimes called Mexican limes) They lack the astringency of regualr Persian limes and should really be used in all recipes. You can also use the small, yellow Manilla mangoes, which are not stringy and fibrous like the common red/green mango. Either way, you should process the puree for a long time to reduce the fibers. The sorbet will be creamier if you add, as one reviewer suggested, a few T of cream. But all sorbets, gelatos and ice creams should rest overnight in the fridge before processing in the ice cream maker. This step gives them the silken quality that is lost if you don't let the texture meld. If you use the cream, it would be best to add the lime juice to the simple syrup and let it cook for a minute. This will prevent it from curdling the cream.
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