Mango Tango Sorbet

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   ["Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.", "Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches ""soft-serve"" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight."]

* Per serving · 4 servings · Values may vary.

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