2 mangoes, peeled and pitted, plus thin slices for garnish
2/3 cup sugar
3 tbsp. lime juice
1 cup finely chopped fresh pineapple
In a blender or food processor, puree the 2 mangoes. You should have about 3 cups. Add the sugar and lime juice and process to combine. Transfer to a large bowl and stir in the pineapple.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions until firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve.
To serve, scoop the sorbet into chilled bowls and garnish with the mango slices.
Adapted from Williams-Sonoma Lifestyles Series,Asian Flavors,by Joyce Jue (Time-Life Books, 1999).
Date: January 16, 2003