Fresh Mango Sherbet Egyptian Style (Gelati al Manga)

• 2 or 3 ripe, unblemished mangoes, enough to produce
• 3 cups of fruit puree
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 1/2 cup boiling water
• 1/4 cup freshly squeezed lime juice
• 1 cup sugar

1. Peel mangoes and cut away the flesh.
2. Cut flesh into cubes and put them into the container of a food processor or blender.
3. Process to a fine puree.
4. There should be about three cups.
5. Pour and scrape the puree into a mixing bowl.
6. Soften the gelatin in the cold water.
7. Add the boiling water and stir to dissolve.
8. Add this and the lime juice to the mango puree.
9. Add the sugar and blend well.
10. Refrigerate 15 minutes.
11. Pour the mixture into the container of an ice cream freezer.
12. Freeze according to the manufacturer's instructions.

mangoes, fruit puree, unflavored gelatin, cold water, boiling water, freshly squeezed lime juice, sugar

Taken from cooking.nytimes.com/recipes/1421 (may not work)