Mango Sorbet Recipe

Ingredients:

• 2 ripe mangoes
• 1 (4oz) envelope unflavored gelatin
• 1/2 cup water
• 1/2 cup corn syrup
• 1/2 cup lemon juice
• 1/4 tsp saltt

Procedure:

Puree the mangoes in a blender. Pour the mix into a 9x9 baking pan. Gently heat the gelatin and water in a saucepan over medium heat until the gelatin is completely dissolved and remove from the heat. Into the mango puree, add and stir the gelatin mix, corn syrup, lemon juice and salt. Cover the baking pan with tinfoil and place in the freezer for about three hours, occasionally stirring to prevent ice crystals. The mixture should be partially frozen. Put the sorbet mixture into a chilled food processor bowl. Blend until light and fluffy, but not melted. Return the mixture to the baking pan, cover again, and let freeze until firm, about two more hours.