MANGO SORBET

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Ingrédients

4 ripe mangoes peeled and cubed
1 cup simple syrup
2 Tbsp. fresh lime juice
1 tsp. finely grated lime zest
raspberries for garnish

Simple Syrup :

1 cup granulated sugar
1 cup water

Instructions

Simple syrup : Combine 1 cup sugar and one cup water in a medium saucepan over medium heat. Stir until sugar dissolves. Increase heat and bring to a boil. When mixture comes to a boil, lower heat and simmer for 3-5 minutes. Remove from heat and let cool.
Place mango cubes, simple syrup, lime juice and zest in a blender or food processor and puree until smooth.
Freeze the puree in an ice cream maker according to manufacturer's directions.
Spoon sorbet into freezer container, cover and freeze for 6-8 hours.
Spoon into bowl and garnish with fresh raspberries. The sorbet will last in the freezer up to one week.

Notes

1-To find out if a mango is ripe, push your thumb over its skin with a little. The skin should wrinkle slightly, a bit like when you pass the push on the back of your hand.

2-If you do not consume everything immediately, you can add stabilizer (2-3 grams max, after the ice will become gelatinous). Add it at the same time as the sugar syrup and lemon juice, just before spinning.

3-you can change mango with peach or rasberry and follow the same instructions and have a good taste