Mango Margarita Sorbet

To make a simple syrup, heat the sugar and water over medium heat until sugar dissolves. Then remove it from the heat and allow to cool. This will make about 1 1/2 cups of syrup. Refrigerate while you prepare the rest of the mixture.

Cube the flesh of the mangoes. The easiest way to do this is with the skin on. Just slice it in half vertically on each side of the pit, separate the halves and remove the flesh from the skins with a spoon like you would with an avocado. Dice the mango flesh inside of the peel then use a spoon to scoop it out.

In a large bowl, combine the mango, lime juice, lime zest, and tequila. Blend with an immersion blender (you could also do all of this in a blender).

Add the simple syrup to achieve desired sweetness. Start with 3/4 cup and go from there. The actual amount needed will depend on the ripeness and sweetness of the mangoes. Less ripe fruit may require the full 1 1/2 cups, while very ripe fruit may require half. Mine was right with 1 cup of simple syrup.

Add the mixture into an ice cream machine and churn for 15 minutes. Transfer to a freezer-proof container and freeze to desired consistency.

I used a 1.5 quart ice cream maker but recipe will yield less than that.