Mango Strawberry Sherbet

Puree mango, strawberries and sugar in a food processor or blender until smooth. Strain through a sieve to remove seeds.

Rinse out blender (to get rid of seeds) and place remaining ingredients along with pureed fruit inside. Puree until smooth.

Place a large resealable plastic bag into a large pitcher, allowing the side of the bag to drape over. Pour in the sherbet. Remove from the pitcher and seal tightly.

Freeze for 45 minutes. Remove from the freezer and mash the bag around in your hands to break up the ice crystals. Place back in the freezer and repeat the process every 30 minutes until the entire mixture is frozen (2-3 hours). Set a timer so you don’t forget!

Freeze overnight. Leave out for 10-15 minutes before scooping and serving.

Notes:
1. If your mango doesn’t have enough flesh to make 2 cups, just add more strawberries to equal a total of 3 cups of fruit.
2. The reason you mash up the sherbet as it freezes is to break up the ice crystals as they are forming so that you can get the smoothest possible consistency. Alternately, you could place this in a shallow dish and mash it with a whisk or spoon every 30 minutes until frozen. If you do have an ice cream maker, by all means use it!