Peach-Mango Sorbet
 
Makes about 1-1/2 quarts

Ingredients: 
4-5 mangoes, about 4 cups of small chunks
4-5 peaches, peeled, about 2 cups of small chunks
2 lemons, juiced
3 tablespoons agave syrup 

Directions:
1. Seed and peel the mangoes; cut into small chunks.
2. Peel and remove the peaches from their pits; cut into small chunks. 
3. Puree both the mangoes and peaches in a food processor or high speed blender. Add the lemon juice and agave syrup. 
4. Place the sorbet base in the freezing unit. Turn paddle (churn) until frozen. Transfer from freezing unit. 
5. Serve immediately, or freeze in another sealed container until serving time.