Ingredients

• 16 ounces fresh orange juice
• Juice of 6 limes
• 2 peeled and chopped mangoes
• 1/4 cup Cointreau
• Zest of 2 oranges

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Instructions

1. In a food processor, add everything and puree smooth. Place in small pan and freeze over night. Use a fork to scrape granite and serve in tuile bowl. Garnish with fresh mango slices and orange zest.
2. Suggested Wine: Saracco, Muscato d'Asti, 1997