Using frozen fruit means you can enjoy this dessert year-round. If using fresh fruit, you will need 1 1/4 lb. peaches, peeled, pitted and sliced, and 1 1/2 lb. mangoes, peeled, pitted and cubed.
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1/2 cup water
- 1 package (1 lb.) frozen unsweetened sliced peaches
- 1 package (1 lb.) frozen cubed mangoes
- Juice of 1/2 lime (about 1 Tbs.)
In a small, heavy saucepan over high heat, combine the sugar, corn syrup and water. Bring to a boil. When the sugar has dissolved, after about 1 minute, reduce the heat to medium and boil gently for 1 minute. Remove from the heat and let cool to room temperature. Use immediately, or cover and refrigerate for up to 5 days.
In a food processor, combine the peaches and mangoes. Add the sugar mixture and lime juice and process until a smooth, thick puree forms, 2 to 3 minutes.
Immediately pour the puree into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a tightly covered freezer container just large enough to hold it and freeze until firm, at least 2 hours. Let the sorbet stand at room temperature for 10 to 20 minutes to soften slightly before serving. The sorbet is best served within 24 hours, or it may become icy. Makes 1 quart; serves 6.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).