Mango Michelada Raspado (Sorbet)

Yield: 1 qt

Ingredients:

3 cups mango, cut (3 medium sized mangos)

⅔ cup michelada mix

¼ cup agave syrup or 2:1 simple syrup

Steps:

1. In a blender, add the mango, michelada mix, and syrup. Blend till completely smooth. Store in the freezer until solid. 
2. To serve, scrape the ice with a large spoon and serve with a mexican lager.

For the sorbet:

1. In a blender, add the mango, michelada mix, and syrup. Blend till completely smooth. Store in the refrigerator for 4 to 12 hours.
2. Add the sorbet mix into an ice cream maker and churn the mixture until thickened to the consistency of a scoop-able ice cream. Store in the freezer until ready to serve.