Mango Agave Sorbet

The texture of this recipe is always great! Rum can be used instead of tequila. Dress up scoops with lime rind curls, if desired.

• Ready In: 15 mins
• Yields: 6 Cups

Ingredients

• 4  cups  cubed peeled ripe mangoes (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

Directions

1. 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.
2. 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.