Ingredients
3 medium ripe mangos, peeled and cut into chunks
2 1/2 cups blood orange juice
1 cup granulated sugar
1 T fresh lemon juice
1 T finely grated blood orange zest
Preparation
puree the mango and blood orange juice in a blender on high speed until smooth. Straing through a fine strainer into a large measuring cup. You should have about 4 cups.
Combine the sugar and about 1/4 of the puree in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining puree and add the lemon juice and blood orange zest. Refrigerate until thoroughly chilled.
Freeze in an ice cream maker according to the manufacturer’s suggestions.
