Creamy Mango Sorbet

Creamy Mango Sorbet

Ingredients:
mango nectar, canned
cream, fluid, heavy whipping
sugars, granulated
water, bottled, generic

Directions:
Place all ingredients into a blender and puree until smooth and slightly thickened.
Pour the puree into a plastic freezer storage ban and place in your freezer.
About every 1/2 hour for the first 2 hours mash the bag by hand to keep the ice crystals small and the sorbet smooth.
Freeze over night, and serve the next day for best results.