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MANGO AND LEMON SORBET

1 cup sugar
1 cup water
425g can mangoes in syrup
2 Tbsp lemon juice
1 tsp grated lemon rind

Combine sugar and water in a saucepan. Simmer until all the sugar
has dissolved. Cool. Refrigerate until cold. Drain mangoes and
reserve half a cup of the syrup. Mash the mangoes and mix with
lemon juice and rind. Stir into the sugar syrup with reserved
mango syrup. Freeze in a shallow freezerproof dish for 2 hours.
Break up and place in the bowl of a food processor. Process until
smooth. Pour into a container suitable for freezing and refreeze.
Scoop out and serve with fruits.

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4 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Mango Sorbet, November 27, 2004 - 08:06 PM
Reviewer: Anonymous from patagonia
You dont make mango sorbet with mangoes from a can. caned mangos just dont taste that good!

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