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)
Tip: mango chunks are easier to chop if still frozen.
In a large bowl, combine all ingredients and let sit for 30 minutes.
Pour mixture into a 1-quart ice cream maker and freeze according to manufacturer's instructions.
Serve immediately, or transfer to 1-quart container and freeze for future use.
Recipe courtesy of Sandra Lee, 2007
Recipe courtesy of Rachael Ray