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Mango Sorbet With Macerated Strawberries

desserts, fruits

1 cup granulated sugar
1 ripe mango, peeled; pitted and cut in chunks
1/4 cup lemon juice
----Macerated Strawberries----
1/3 cup orange liqueur or orangejuice
1/4 cup orange juice
2 teaspoons liquid honey
1/2 teaspoon grated lemon rind
1 ripe mango, peeled; pitted and cut in chunks
2 cups strawberries; hulled and quartered

In saucepan, bring sugar and 1 cup water to boil, stirring until dissolved. Reduce heat; simmer for 1 minute. Let cool. In food processor, puree together mango, sugar syrup and lemon juice until smooth. Press through fine sieve into bowl. Pour into shallow metal pan; - Freeze for 3 to 4 hours or until almost firm. Break into chunks. Transfer to food processor; puree until smooth. - Freeze in airtight container for 1 hour or until firm or for up to 1 week. (Or, - Freeze in ice-cream maker according to manufacturer's instructions.) Serve with Macerated Strawberries. Macerated Strawberries: In glass bowl, combine liqueur, orange juice, honey and lemon rind. Add mango and strawberries; stir gently. Let stand at room temperature for 1 hour or refrigerate for up to 6 hours.

Contributor: Canadian Living Magazine, May, 2000

Yield: 6 servings

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