Blood Orange and Mango Sorbet

• 3 medium ripe mangoes, peeled and cut into chunks
• 2 12 cups blood orange juice (from 7-8 medium blood oranges)
• 1 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely grated blook orange zest

1. Puree the mago and blood orange juice in a blender on high speed until smooth.
2. Strain through a fine strainer into a large measuring cup.
3. You should have about 4 cups.
4. Combine the sugar and about 1/4 of the puree in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes.
5. Stir into the remaining puree and add the lemon juice and orange zest.
6. Refrigerate until thoroughly chilled.
7. Freeze in ice cream freezer according to manufacturers instructions.

mangoes, orange juice, sugar, lemon juice

Taken from www.food.com/recipe/blood-orange-and-mango-sorbet-354763 (may not work)