Mango Sherbet - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. milk
1/3 c. sugar
1 c. orange juice
3 medium size mangoes

Preparation

Up To Two Weeks In Advance:
In a 3-quart saucepan, sprinkle gelatin evenly over milk.
Let stand 1 minute.
Cook over medium-low heat, stirring until gelatin dissolves.
Remove pan from heat.
Stir in sugar until dissolved.
Cut mangoes into bite size bits; remove seeds and peel.
In food processor, blend mangoes until they are smooth.
Pour mangoes into gelatin mixture with orange juice.
Freeze in ice cream freezer.