'Mango Mango' Sorbet July 12 2014

The verdict is in... 

When we first asked, we thought for sure the mint would be our favorite. The mint is very nice but powerful and overtook the mango as some of you suggested. The basil is better; delectably subtle and refreshing. The ginger is the best; the taste is enticing and luscious. Our vote #3 Mint #2 Basil and #1 Ginger

'Mango Mango' Sorbet

As the weather gets hotter the recipes get cooler! Pun intended!
Spread it! Mix it! Shake it! Stir it! and Chill out with this Jammin' Sorbet!

2 cups frozen mangoes
8 ounces 'Mango Mango' Mango Preserves
1/2 cup water
1 teaspoon fresh lime juice
1 teaspoon finely grated lime peel (we used an organic lime since the peel is being eaten)
1 teaspoon of fresh minced herbs ( mint or basil) or 1 teaspoon grated ginger

Thaw frozen mangoes 30 minutes. Mix partially thawed mangoes, preserves, water, lime juice and lime peel in medium bowl. Pour into blender. Add the herb of your choosing or ginger, blend until smooth.
POUR mango mixture into a chilled bowl of ice cream maker. Process 15 minutes or until frozen and thick. Scoop into your favorite bowl or martini glass.
Sorbet can be stored, tightly covered, in the freezer. Soften 15 minutes before serving.

No ice cream maker?

Pour the mixture onto a cookie sheet and freeze until set. Break it up and blend slowly in the blender or food processor until smooth. Serve in your favorite bowl or martini glass.