Mango Sorbet
2 cups (500 ml) fresh mango flesh
1 cup (250 ml) banana, peeled and cut into chunks
1 cup (250 ml) pineapple, fresh or canned
1 Tbs (15 ml) fresh lemon or lime juice
1/4 tsp (1 ml) freshly ground black pepper
Freeze the fruits, reserving some for garnish. Process the frozen
fruits, lemon or lime juice, and black pepper in a food processor to a
sorbet (sherbet) consistency. Serve in bowls or wine glasses,
garnishing with the reserved fruit. Serves 6.