Mango Orange Sherbet
From: From your Ice cream Maker, Nitty Gritty Cookbooks

1/2 cup sugar
1/2 cup water
2 large mangoes
1 tbsp. lemon juice
1/2 cup frozen orange juice concentrate
1 cup whole milk
1/4 cup nonfat dry milk
dash salt

Combine sugar and water in a small saucepan. Bring to a boil, reduce heat and simmer for about 5 minutes. Remove from heat and allow to cool to room temperature.

Wash mangoes, cut in half and, while holding fruit over a bowl twist to separate halves. Cut all mango pulp from seeds and scoop out from skins with a spoon. You should have about 1 cup fruit and juice.

Place mango, lemon juice and orange juice concentrate in a blender or food processor. Process on high for 15 to 20 seconds, scrape down sides of bowl and process until smooth, about 45 seconds. Add cooled sugar-water and remaining ingredients; process for another 10 to 15 seconds.

Pour mango mixture through a strainer into a bowl or freezer container; place in the refrigerator to chill until ready to freeze. Pour into the ice cream maker and follow the manufacturer's instructions for freezing.