Ingredients
2
(14-oz) packages frozen guanabana (soursop) purée such as Goya brand, thawed (3 cups)
1
1/2 cups fresh mango purée (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango purée, thawed
3
tbsp fresh lime juice, or to taste
1/2
tsp finely grated fresh lime zest
Special equipment: an ice cream maker
Directions
1.
Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes. Transfer syrup to a bowl and cool completely.
2.
Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 2 hours.
3.
Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée. 3Serve sorbet with coulis.
5.
Sorbet can be made 2 days ahead.
6.
Coulis can be made 8 hours ahead and chilled, covered.
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