1 cup sugar
1 1/2 cups half-and-half or light cream
2 Tbsp. finely shredded lemon peel
2 Tbsp. finely shredded lime peel
2 Tbsp. finely shredded orange peel
1/2 cup lemon juice
1/2 cup lime juice
1/2 cup orange juice
1 fresh mango, seeded, peeled, and coarsely chopped
2 Tbsp. snipped fresh mint
1 jalapeño or hot red chile pepper, seeded and finely chopped

1. In a large bowl combine sugar and half-and-half; stir to dissolve sugar. Stir in lemon, lime, and orange peel and juices.

2. In a blender or food processor, place mango, 1/2 cup of the citrus mixture, and mint. Cover and blend or process until smooth. Add mango mixture to the remaining citrus mixture. Stir in chopped jalapeño.

3. Transfer sherbet mixture to a 1- to 1 1/2-quart ice cream freezer. Freeze sherbet according to manufacturer’s directions. Transfer to a freezer container, cover, and freeze for a firmer set. Makes 1 quart.