Mango Sherbet - cooking recipe

Ingredients

9 ounces navel oranges
1 1/2 lbs mangoes, peeled
1/3 cup sugar
1/2 cup plain nonfat yogurt
1 teaspoon orange-flavored liqueur

Preparation

Fruit can be frozen and wrapped in plastic weeks in advance.
Using a zester, remove outer orange colored peel of orange. Wrap zest in plastic and set aside. Remove remaining skin, pull into sections and set aside.
Peel and slice your mango if needed.
Line baking sheet with wax paper.
Place mango and orange on baking sheet. Freeze until firm.
Remove 15 minutes before using. Place in food processor along with peel and sugar. Process until minced.
Add yogurt and liqueur to minced fruit, process until light and fluffy, about 3 minutes.
Serve sherbet immediately or transfer it to bowl and place in freezer. Remover from freezer 20 to 30 minutes before serving time and let soften in refrigerator.