Mango Tango Sorbet
Making this mixture of whole fruit, juices, and citrus zests sugar-free is simple.
Blend the mango pieces with the sugar in a food processor.
until smooth, puree.
Along with the tangerine juice, add the zest and juice of the lime and orange.
Purée until completely smooth.
Pour the mixture into a container, then chill it for at least an hour and ideally all night.
Fill an ice cream maker with the chilled mixture, and freeze it in accordance with the manufacturer’s instructions until it has a “soft-serve” consistency.
Transfer ice cream to a plastic container with a lid that holds one or two quarts; wrap the surface in plastic wrap and seal.
Sorbet should ripen in the freezer for at least two hours or overnight for the best results.