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Green Keitt Mango Sorbet
By Chef Tom Fraker

Green Keitt Mango Sorbet


1 cup Simple Syrup (prepared)

1 cup Green Keitt Mango (or other Mangoes) pureed

Combine the syrup with the fruit puree. Place in an ice cream maker and follow the manufacturer’s directions, or place the mixture in a plastic container, put the container in the freezer, and freeze, stirring every 10 minutes to break up the ice crystals, until completely frozen, about 1 hour. This method will be more similar to an Italian granita.

Simple Syrup is quite easy to make. In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring to a boil, stirring, until sugar has dissolved. Remove from the heat and let cool. Makes about 1 1/3 cups.