Mango Sorbet

• 2 fresh mangoes, peeled and pitted, reserving juice, or 2 cups canned mango puree
• 6 tablespoons fresh lemon juice
• 1 cup sugar
• 1 cup water

1. Chill an electric ice-cream maker by putting it on the coldest setting.
2. In a blender, puree the mangoes with their juice and with lemon juices.
3. Add sugar.
4. Blend well, about 24 minutes.
5. Scrape down sides and bottom of blender.
6. Add enough of the water to bring the mixture to the 4-cup level on the blender.
7. Process until smooth.
8. Pour contents into ice-cream maker.
9. Set timer for 35 minutes.
10. After time is up, serve or remove mixture to a plastic container.
11. Cover tightly with plastic wrap, and freeze.

fresh mangoes, lemon juice, sugar, water

Taken from cooking.nytimes.com/recipes/10360 (may not work)