Mango and Yogurt Sorbet

Name: Mango and Yogurt Sorbet
Yield: 8
Ingredients: 6 medium-sized mangos (about 1 kg); 1/4 cup of water; 1/2 cup of sugar; 1/2 teaspoon of lime juice; 2 cups of frozen yogurt; 1 cup of sugar; 2 tablespoons of lime juice; 1/2 cup of chopped pecans for garnish

1
6 medium-sized mangos (about 1 kg)
2
1/4 cup of water
3
1/2 cup of sugar
4
1/2 teaspoon of lime juice
5
2 cups of frozen yogurt
6
1 cup of sugar
7
2 tablespoons of lime juice
8
1/2 cup of chopped pecans for garnish

Ingredients

1
6 medium-sized mangos (about 1 kg)
2
1/4 cup of water
3
1/2 cup of sugar
4
1/2 teaspoon of lime juice
5
2 cups of frozen yogurt
6
1 cup of sugar
7
2 tablespoons of lime juice
8
1/2 cup of chopped pecans for garnish

Directions

1
To make the mango puree: peel the mangos, cut them into 4 pieces and remove the pit
2
Place in a pot with the water
3
Let it come to a boil
4
Cover and cook slowly, stirring occasionally, for about 15 minutes or until the mangos are very tender
5
Add the sugar and stir until it dissolves
6
Add the lime juice and let it cool
7
Mix the yogurt with the sugar and lime juice
8
Stir well to dissolve the sugar
9
Combine with the mango and mix well
10
Place in ice cube trays or a shallow container
11
Freeze in the refrigerator until partially frozen
12
Transfer to a bowl and blend well
13
Return to the freezer until firm
14
Scrape into shavings and sprinkle with chopped pecans
15
Serves 8.