Papaya and pineapple juice build on the clean, sweet flavor of mango in this sorbet, while a splash of coconut milk smoothes its texture. If papayas aren’t readily available or in season, just add another mango.
Ingredients
4 mangoes (about 3 lb.), pitted and cut into 1/2-inch dice (about 4 cups)
1 medium papaya (about 3/4 lb.), cut into 1/2-inch dice (about 1-1/2 cups)
1 cup pineapple juice
1/2 cup granulated sugar
1/4 cup coconut milk
Finely grated zest and juice of 1 lime
Preparation
Working in batches if necessary, purée all of the ingredients in a blender until smooth. Transfer the mixture to a bowl, cover, and refrigerate until cold (about 2 hours). Freeze in an ice-cream machine according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze overnight to finish setting. Take the sorbet out of the freezer and let it soften for about 5 minutes before serving. It will keep in the freezer for about two weeks.