Mango Tango Sorbet

Serves 4

This recipe is from the DASH cookbook, by Rebecca Naumberg and Sori Klein. It’s a collection of Rebecca’s unique and delicious recipes that they put together to benefit TAG high school. I love all three sorbets they include in the book, but this one converts for Passover best.
3 mangos, cubed
½ cup mango nectar
1 tablespoon orange liqueur (optional)
1-½ teaspoons fresh grated ginger or 1 frozen ginger cube (optional)
½ cup sugar

Blend mango, nectar, liqueur and ginger in a blender on medium speed until smooth. Add sugar and blend until sugar is dissolved. Pour into an ice cream maker and follow manufacturer’s directions (or see note). Transfer to an airtight container and freeze overnight.

Note: I do not have an ice cream maker for Pesach so I just froze this for two hours. After two hours, I put it back in the blender and blended it again until smooth. Refreeze for approximately 2 hours and reblend. Refreeze until ready to serve. It had a smooth sorbet like consistency and had lots of flavor.