Mango Chile Sorbet

• 2 cups frozen mango chunks, chopped (recommended: Dole)
• 1 large green jalapeno, stemmed, seeded, and finely chopped
• 2 cups mango nectar (recommended: Kerns)

1. Tip: mango chunks are easier to chop if still frozen.
2. In a large bowl, combine all ingredients and let sit for 30 minutes.
3. Pour mixture into a 1-quart ice cream maker and freeze according to manufacturer's instructions.
4. Serve immediately, or transfer to 1-quart container and freeze for future use.

mango, green jalapeno, mango

Taken from www.foodnetwork.com/recipes/sandra-lee/mango-chile-sorbet-recipe.html (may not work)