Yield: Yields about 1 quart.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Purée the mango and blood orange juice in a blender on high speed until smooth. Strain through a fine strainer into a large measuring cup. You should have about 4 cups.
Combine the sugar and about one-quarter of the purée in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining purée and add the lemon juice and blood orange zest. Refrigerate until thoroughly chilled.
Freeze in an ice cream maker according to the manufacturer’s instructions.
We loved it, but instead of making the mango puree and blood orange, I used the puree from the Perfect Puree of Napa Valley. So much easier and the taste was wonderful. YOu can order online. Everyone loved it, very refreshing.
The hardest part making this was finding the blood oranges. Finally found them at Whole Foods. This was very easy to make. The resulting sorbet was a tad tart but that was OK as we don't like our desserts too sweet. To change simply add more sugar and reduce the lemon juice a bit. The sorbet was smooth and had a great flavor.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?