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Mango Sorbet


Peel and seed 2 large mangos and puree them in a food processor with 1/2 cup water.

Place 3 cups of this mixture in a bowl with 1 cup sugar, 2 Tbl. lemon juice, and 1 Tbl. Triple Sec. Stir occasionally until sugar dissolves. Cover bowl and place in the refrigerator until the temperature reaches about 40 deg F. This usually takes about 4 hours. Follow instructions for your ice cream maker to freeze the prepared liquid. Put the frozen sorbet in an airtight container and place in freezer for at least 4 hours before serving to firm it up. This also lets the sorbet develop its optimum taste and texture. The sorbet will be at its best for about 3 days but will last for several weeks.




STACKS, The Art of Vertical Food

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