MANGO SORBET

My kitchen is pretty well equipped, except for an ice cream maker.  I’ve owned two of them in the past, and sold both at garage sales because I didn’t use them much.  They were the kind that use rock salt.  More modern ice cream makers are rock-salt free, quicker and easier to use.  But, still, how often would I use it now that my nest is empty? 
Here’s a recipe that you can make without an ice cream maker.  Of course, if you have one, that’s a bonus.  But you’ll still get excellent results without.  Mangoes are so cheap, and they’re so good for you.  It’s hard to imagine that something that is so good for you can taste so good.  This is a simple recipe that makes up quickly.

Mango Sorbet Source:  Judy’s Kitchen Rating:  9.5 out of 10 PRINTABLE PAGE

INGREDIENTS: 1-1/2 cups peeled, chopped, very ripe mango 3 Tbsp. peach preserves 1 Tbsp. sugar 1-1/2 tsp. finely grated lime zest, packed  1 Tbsp. lime juice 1-1/2 tsp. Amaretto (optional) 1/4 cup water  Combine all ingredients in the work bowl of a food processor.  Pulse till ingredients are well combined and smooth.  Pour into a freezable 1-quart container with a cover.  Freeze about 1 hour, or till ice crystals form about 1” around edges.  Remove from freezer.  Beat with electric mixer or immersion blender till smooth.  Return to freezer about one hour, till ice crystals form again as before.   Remove and beat once more before freezing until firm.   (You can remove and beat as many times as you want, but the sorbet will set nicely after just two times.) Yield:  about 1 pt.