From the 1999 KLO dinner — Caribbean
- 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.