Mango Sherbet

Directions

1. 1
   Up To Two Weeks In Advance:
2. 2
   In a 3-quart saucepan, sprinkle gelatin evenly over milk.
3. 3
   Let stand 1 minute.
4. 4
   Cook over medium-low heat, stirring until gelatin dissolves.
5. 5
   Remove pan from heat.
6. 6
   Stir in sugar until dissolved.
7. 7
   Cut mangoes into bite size bits; remove seeds and peel.
8. 8
   In food processor, blend mangoes until they are smooth.
9. 9
   Pour mangoes into gelatin mixture with orange juice.
10. 10
    Freeze in ice cream freezer.