*  Exported from  MasterCook  *
             Mango and Orange Sorbet (Nieve de Mango y Naranja)
 Recipe By     : Tesco Recipe Collection, Issue Four 1997
 Serving Size  : 4    Preparation Time :0:10
 Categories    : Desserts                         Entertaining
                 Freeze                           Fruit
                 Ice Cream
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  500      ml            freshly squeezed orange juice
    1      large         ripe mango
    4      tbsp          caster sugar
 1. Transfer the orange juice into a freezer-proof container and freeze 
 until it is completely solid. Run hot water over the container for just a 
 few seconds, then turn out the frozen block of orange juice.
 2. Stone, peel and slice the flesh of the large mango.
 3. Blend the frozen juice and mango in a liquidiser until smooth (don’t 
 worry, it always makes a terrible noise at first!). Then transfer to a 
 freezer-proof container and freeze until required. If you prefer a soften 
 sorbet you can whizz the frozen mixture in a food processor or a 
 liquidiser briefly before serving in well-chilled glasses or in scoops, 
 sprinkled with a little grated chocolate.
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 NOTES : The combination of fresh fruit and ready-prepared orange juice in 
        this sorbet is deliciously refreshing after a spicy meal. It’s 
        even more gorgeous served either with good quality chocolate 
        biscuits or a bar of good bitter chocolate. 
        Serves 4-6
        Preparation time: 10 minutes + freezing time
        Calories/Fat per serving: 108-162 cals / trace
        Cost per serving: 35p-25p
        Photo shows three scoops in a round, flat, brown, (glazed 
        terracotta) Mexican pan thing with a handle. Irregular chopped off 
        bits of chocolate (Simon calls them shards!) scattered on top and 
        between scoops.