Mango Agave Sorbet - cooking recipe

Ingredients

4 cups cubed peeled ripe mangoes (about 3 pounds)
1/2 cup fresh orange juice (about 3 oranges)
1/3 cup fresh lime juice (about 3 limes)
1/3 cup tequila
3/4 cup light agave nectar
1/3 cup water

Preparation

Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.