Mango Sorbet

From the 1999 KLO dinner — Caribbean

Mango Sorbet

  • 1-1/2 lbs mango
  • juice of 2 lemons
  • 3/4 cup sugar
  • 1 Tbsp peach brandy

Puree the mango with the lemon juice, sugar, and 1/2 cup water. Remove to a bowl. Add the peach brandy and freeze the sorbet, using either an ice cream machine or the freezer method.

Serve this sorbet in champagne glasses along with a delicate cookie.

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