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.