Gingery Mango Sorbet

1. 1

   In a small saucepan, combine the sugar with the water and bring to simmer, stirring until the sugar is dissolved.

2. 2

   Transfer the syrup to a blender and let cool.

3. 3

   Add the mangoes, lemon juice and ginger and puree until smooth.

4. 4

   Freeze the mixture in an ice cream maker according to the manufacturer's instructions.

5. 5

   Transfer the sorbet to a plastic container and press a piece of plastic wrap directly onto the surface.

6. 6

   Freeze for at least 1 hour, until firm.

7. 7

   Scoop into bowls and serve.

* Per serving · 4 servings · Values may vary.

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