Mango Sorbet

Made some mango sorbet!

5 ripe mango's pureed
1/2 cup agave nectar
1 shot of rum
the zest of 1 lime, and the juice from 2 limes

Put together in ice cream machine, then chill for 3-4 hours after words. Let thaw 10-15 minutes before eating. A big mistake I made with this, which while it didn't affect the flavor, definately had an impact on texture, was that I used agave nectar. I guess the simple syrup (the recipe called for 1 cup to 4 mangos) is what makes the sorbet not only sweet, but also maintains its consistency. Mine didn't end up icy at all, but it did end up freezing ROCK HARD, so it needs to be thawed for sure before being eaten. I do like the fact though, that I didn't have to sweeten it a whole lot because of the agave. Its a solid recipe, and I'm planning on doing it again and experimenting with different fruits.