Mango Tango Sorbet

2 mangos - peeled, seeded and diced

1 cup white sugar

1 lime, juiced and zested

1 orange, juiced and zested

2 cups tangerine juice

Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer s directions until it reaches soft-serve consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.