The Mexican pedigree of this dessert makes it a fitting way to end a dinner of Hidden Rainbow Albondigas. Because tequila also comes from the agave plant, it fits naturally here; we use silver, or clear, tequila to keep the mango color vibrant. Dress up scoops with lime rind curls, if desired.
4 cups cubed peeled ripe mango (about 3 pounds)
1/2 cup fresh orange juice (about 3 oranges)
1/3 cup fresh lime juice (about 3 limes)
1/3 cup tequila
3/4 cup light agave nectar
1/3 cup water
How to Make It
Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.