Mango-tequila Sorbet Recipe

Time2h

Serves6

spiced mexican granola, fresh raspberries, lime

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Ingredients

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1
Prepare the Mango Puree
Peel and chop the ripe mangoes. Place them in a blender or food processor and blend until smooth. Measure out 4 cups of mango puree.
2
Make the Sugar Syrup
In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it cool.
3
Combine Ingredients
In a large mixing bowl, combine the mango puree, tequila, lime juice, and the cooled sugar syrup. Stir well to combine.
4
Chill the Mixture
Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
5
Churn the Sorbet
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6
Freeze the Sorbet
Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.