Mango-Green Tea Sorbet

Lighter dessert with Japanese flavors. Better for you than green tea ice cream, if you're watching your figure. Posted for ZWT II '06

• Ready In: 3 hrs 30 mins
• Serves: 6-8

Ingredients

• 2⁄3 cup water
• 1⁄3 cup  green tea leaves, loose
• 1⁄2 cup sugar
• 3  mangoes, ripe
• 3  tablespoons fresh lemon juice

Directions

1. Combine water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes.
2. Strain, discarding the leaves. (Do not press leaves to extract liquid, this makes the liquid bitter.)
3. Return tea to clean saucepan, add sugar and bring to a boil.
4. Boil until sugar dissolves, about 1 minute.
5. Remove from heat and cool about 30 minutes.
6. Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice.
7. Add tea and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours.
8. Transfer mango mixture to a food processor.
9. Pulse until smooth, 30 to 40 seconds.
10. Serve at once or store in the freezer for up to 2 months.
11. Soften 10 minutes before serving.