Florida Fruit Recipe

Preparation
Wash and dry mangoes. Using a paring knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that the mango flesh is in 2 large pieces. With a spoon gently scoop flesh from mango sides into a blender, leaving skins intact. With a knife trim remaining flesh from pit and add to blender. Combine syrup with lime juice and add to blender, purée until smooth. Put mango skins on baking sheet and freeze while making sorbet.

Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen martini glass, garnish with fresh mint, mango skins, and sliced strawberries. Frozen sorbets in glasses may be wrapped individually in plastic wrap and kept in freezer for 1 week.

Yield
6 servings

Preparation
In a saucepan bring sugar and water to a boil, stirring continuously until sugar is completely dissolved. Pour through fine mesh strainer to remove any debris. Cool syrup completely. Syrup may be made 1 week ahead, left chilled and covered.