Lunchbreak: Judson Todd Allen makes sorbet

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Judson Todd Allen

Grilled Spiced Peach Mango, Pineapple and Lime Sorbet

3 ripe mangoes, skinned and cut in large spears
1 pineapple, skinned, cored and cut into large spears
1/3 cup mango nectar
2/3 cup water
4 teaspoons fresh lime juice
1 teaspoon lime zest
1 teaspoon Judson Todd Allen CHEF BLEND Hot Sauce
1/2 teaspoon olive oil

Bring charcoal grill to an internal temperature of 375 degrees F. Peel the mango and pineapples and cut the fruit away from the pit into large spears for grilling. Toss in olive oil to full coat. Transfer fruit to your hot grill and cook until golden and caramelized. Remove from grill and add fruit to a heat resistant container and freeze until hardened. Cut fruit into chunks and add to blender along with nectar, water, lime juice, zest, and hot sauce.  Blend until smooth, thick. Serve immediately or add to a container and chill.

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