3 lg mangoes, peeled and pitted
1 c. cantaloupe chunks
1/2 c. maple syrup
1/2 c. water
2 Tbsp. lime juice
1/4 c. mint leaves, for garnish
In a blender, puree mangoes, cantaloupe, maple syrup, water and lime juice until very smooth. Pour into a shallow pan and place in a freezer. When the sorbet begins to freeze around the edges, stir well. Continue stirring every hour for 2 or 3 hours, until the mixture has frozen solid. Cover and let sorbet coninue to freeze overnight. Before serving, let the sorbet thaw for 10 minutes: cut into chunks, puree briefly in a blender then scoop into serving dishes. Garnish with mint leaves if desired.
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