Food Recipes Desserts Frozen Desserts Gingery Mango Sorbet Be the first to rate & review! More Frozen Desserts By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on December 4, 2015 Save Rate PRINT Share Close Active Time: 25 mins Total Time: 1 hr 30 mins Yield: 1 quart Cook Mode (Keep screen awake) Ingredients 1/3 cup sugar 1/3 cup warm water 3 large mangoes, peeled and cut into large pieces 2 tablespoons fresh lemon juice 1 teaspoon finely grated fresh ginger Directions In a small saucepan, combine the sugar with the water and bring to simmer, stirring until the sugar is dissolved. Transfer the syrup to a blender and let cool. Add the mangoes, lemon juice and ginger and puree until smooth. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the sorbet to a plastic container and press a piece of plastic wrap directly onto the surface. Freeze for at least 1 hour, until firm. Scoop into bowls and serve. Make Ahead The sorbet can be frozen for up to 3 days. Originally appeared: November 2012 Rate It Print