Recipe: Homemade Mango Sorbet
- 2 very ripe and fragrant (orange-colored) Mangoes
- 2/3 Cup sugar
- 1 Tablespoon White Rum
- Purée the mango and then mix in the fructose and rum. Chill in the refrigerator for at least 1 hour.
- Make sure your ice cream maker is cold and ready before beginning!
- Start your ice cream maker and pour in the mango mixture. Stir on low speed (I used speed setting 2 on my kitchenAid mixer with ice cream bowl) for about 20-30 minutes, or until the mixture has increased in volume and turned into a thick frozen mixture.
- Eat right away or freeze for later.
- *Don’t leave out the rum or it will turn this into a block of mango ice instead of mango sorbet.
Number of servings (yield): 4