Guanabana Sorbet with Mango Lime Coulis

ingredients

• 1 1/2 cups sugar
• 1 3/4 cups water
• 2 (1 3/4 cups) packages frozen guanabana (soursop) puré,e such as Goya brand, thawed (3 cups)
• 1 1/2 cups fresh mango puré,e (from 1 1/2 pounds mangoes) or 1 (1 3/4 cups) package frozen mango puré,e, thawed
• 3 tablespoons fresh lime juice, or to taste
• 1/2 teaspoon finely grated fresh lime zest
• Special equipment: an ice cream maker
• Garnish: lime zest

directions

Bring sugar and 1 1/2 cups water to a boil in a 1.5- to 2 quarts saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 4 minutes. Transfer syrup to a bowl and cool completely.

Whisk together guanabana puré,e 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.

Blend mango puré,e, lime juice, 1/3 cup 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 puré,e. 3Serve sorbet with coulis.

Cooks' notes:

Sorbet can be made 2 days ahead.

Coulis can be made 8 hours ahead and chilled, covered.