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Makes approximately 1 quart
2 pink grapefruit3 mangos1 cup sugar1 tablespoon lemon juice
With a zester, remove 1 tablespoon of the zest from one grapefruit. Reserve. Juice the grapefruit and reserve the juice.
With a sharp knife, peel the mango and cut the flesh away from the pit. Cut the pulp into small pieces.
Place the grapefruit juice and mango pulp in a blender and puree on high speed until smooth. Strain through a fine mesh strainer into a large measuring cup. You should have approximately 4 cups. For each 4 cups of puree, measure 1 cup sugar. Place approximately one-quarter of the puree and all of the sugar in a saucepan over medium heat. Stir until the sugar has dissolved. Rub a little of the juice between your fingers; when the sugar is melted and you can no longer feel the graininess, remove the pan from the heat. Stir the warm mixture into the reserved puree. Add the lemon juice and stir together.
Chill until the mixture is cold. Freeze according to the instructions with your ice cream maker.
To serve, scoop the sorbet into bowls.
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