Mango-Agave Sorbet

I've had this sorbet recipe saved for over a month, but I was waiting on some of the "hard to find" ingredients. Catherine (my sister) brought some mangoes to the beach this past weekend, and I brought some of the left-overs home so I could make this recipe. I also had to go to a health food store to buy the agave nectar. It's a bit expensive, but it's a great alternative for table sugar especially for people that have blood sugar issues.
I'm a big fan of this sorbet. It has a sweet but refreshing taste. It's the perfect ending for any meal!


Ingredients:
4 cups cubed peeled ripe mango (about 3 pounds)
1/2 cup fresh orange juice (about 3 oranges)
1/3 cup fresh lime juice (about 3 limes)
1/3 cup tequila
3/4 cup light agave nectar (I used raw b/c that's what was available)
1/3 cup water

Directions:
Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.

Yield: 8 servings (serving size: 1/2 cup)

Nutritional Info: 233 calories; 0.5g fat; 1g protein; 55.4 g carbs; 0mg cholesterol; 0.3mg iron; 4mg sodium; 20mg calcium

Source: Cooking Light Magazine; March 2009