Steps:
- puree the mango and blood orange juice in a blender on high speed until smooth. Straing through a fine strainer into a large measuring cup. You should have about 4 cups. Combine the sugar and about 1/4 of the puree in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining puree and add the lemon juice and blood orange zest. Refrigerate until thoroughly chilled. Freeze in an ice cream maker according to the manufacturer's suggestions.
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