Mango Sorbets

Directions

1. 1
   Line a baking sheet with plastic wrap.
2. 2
   Wash and dry mangoes.
3. 3
   Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces.
4. 4
   With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact.
5. 5
   With a knife cut remaining flesh from pit and add to blender.
6. 6
   Add syrup and lime juice to blender and puree until smooth.
7. 7
   Put mango shells on baking sheet and freeze while making sorbet.
8. 8
   Freeze mango puree in an ice-cream maker.
9. 9
   Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces.
10. 10
    Freeze filled mango shells at least 6 hours, or until frozen hard.
11. 11
    Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.