MANGO TANGO SORBET

TR6

"This is a recipe adapted from my Cuisinart ice cream/yogurt maker booklet. We love the smooth creamy texture even after storing it in the freezer."
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 5 servings



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Directions

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  1. Puree mangoes. Add sugar, lemon, orange juice, zest, and choice of juice. Refrigerate this for 1 hour, can let this macerate overnight. Churn in ice cream/yogurt maker until thick, about 20 minutes. Store in freezer to firm the consistency.

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