Mango-Melon Sorbet

The unforgettable flavor and color of ripe mango make this sorbet the perfect dessert for an elegant luncheon or dinner. Mangoes are most plentiful during the late summer months.

1 cup sugar
1 cup water
3 medium mangoes (12 ounces each), peeled and cut into large chunks
1 small cantaloupe (2 pounds), halved and seeded
1 navel orange
1 cup fresh raspberries

1 In a small saucepan, combine the sugar and water, and bring to a boil over medium-high heat. Remove the sugar syrup from the heat and set aside to cool slightly. Place the syrup in the freezer to quick-cool while you prepare the fruit.
2 Puree the mango in a food processor and set aside. Cut the cantaloupe into thin wedges, remove the rind, and cut the melon into chunks. Puree the cantaloupe in a processor. Grate the orange rind to yield 2 teaspoons zest. Squeeze the orange to yield 1/3 cup juice.
3 In a bowl, blend the mango and cantaloupe purees. Stir in the chilled sugar syrup and orange juice and orange zest, and place in the refrigerator until well chilled, about 30 minutes.
4 Transfer the chilled mixture to an ice cream machine and freeze according to manufacturer's instructions. Scoop the sorbet into a container and freeze until ready to serve. Let sit at room temperature to soften slightly before serving. Serve topped with fresh raspberries.

Makes 6 servings.
Per serving: 227 calories, 0.5g total fat (0.1g saturated), 0mg cholesterol, 4g dietary fiber, 58g carbohydrate, 1g protein, 8mg sodium.