Thank goodness mangoes have come into more common use these days – no other fruit evokes the tropics quite like the mango. Try this sorbet and see. Makes 6 c.
Things You'll Need
Heat the sugar and water and bring to a boil. Boil until the sugar dissolves, and cool.
Wash and dry the mangoes.
Remove the two flat sides of each mango with a sharp knife, cutting lengthwise alongside the pit and cutting as close to the pit as possible. The mango flesh should be in two large pieces.
Scoop the flesh with a spoon from the mango sides. Cut as much flesh from the pit as you can.
Put all the mango flesh in a blender.
Take 1 c. cooled syrup and add to the blender. Add the lime juice and puree until smooth.
Freeze the mango puree in an ice cream maker.
Freeze the sorbet at least 6 hours, or until frozen hard.
If you don’t have an ice cream maker, you can put the sorbet mixture into a freezer-safe covered container and “still freeze” it. Stir every half-hour or so to keep it from freezing into a solid block.