Melon-Mango Sorbet

Directions

In a blender, purée mangoes, cantalope, maple syrup, water and lime juice until very smooth.

Pour into a shallow pan and place in a freezer.

When the sorbet begins to freeze around the edges, stir well.

Continue stirring every hour for 2 or 3 hours, until the mixture has frozen solid.

Cover and let sorbet coninue to freeze overnight.

Before serving, let the sorbet thaw for 10 minutes: cut into chunks, purée briefly in a blender then scoop into serving dishes.

Garnish with mint leaves if desired.