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.
Delicious! My husband and I love mango everything and this was a treat! I also substituted frozen mangoes for fresh ones, since I made this in December. I used all 3 lbs to get as much mango flavor as possible. The benefit of using frozen mangoes is that you don't have to chill the mixture for 2 hours. In fact, my KitchenAid ice cream maker instantly froze the sides into a ready to eat sorbet within seconds. I had to mix it up to make sure that the center parts were ready as well. I don't generally like tequila, but the zing it gives in combination with the fresh limes and fresh orange juice was delicious. We'll definitely make this again!