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Ingredients
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For the Mango Sorbet
For the Raspberry Puree
Method
Making the Mango Sorbet
Blend the Ingredients
In a blender, combine the diced mangoes, sugar, lime juice, and water. Blend until smooth.
Chill the Mixture
Pour the mango mixture into a shallow dish and place it in the freezer for about 1 hour.
Final Freezing
Repeat the whipping process two more times, then let the sorbet freeze for a final 2-3 hours until firm.
Making the Raspberry Puree
Cook the Raspberries
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down and the mixture becomes syrupy, about 5-7 minutes.
Cool and Strain
Remove from heat and let cool. Strain through a fine mesh sieve to remove the seeds. Refrigerate until ready to use.
Serving the Sorbet
Scoop and Serve
Scoop the mango sorbet into serving bowls and drizzle the raspberry puree over the top before serving.