Mango sorbet

Directions

1. Peel the mangoes with a vegetable peeler, cut as much flesh away from the stone as possible, and place it in a food processor or blender.
2. Add 200 g caster sugar, the juice of 1 lime, and 200 ml water.
3. Blend for a few minutes until the mango is very smooth and the sugar has dissolved. Check by rubbing a little mixture between your fingers; if it feels gritty, blend longer.
4. Pour the mixture into a container and freeze for a few hours until partially solid.
5. Scrape the sorbet back into the blender (if very solid, let it sit at room temperature for 5-10 minutes first). Blend until slushy, then pour back into the container and freeze for another hour or so.
6. Repeat step 5, then freeze until solid (another hour or two).
7. Store covered in the freezer for up to three months. Before scooping, let the sorbet sit at room temperature for 5-10 minutes and warm your ice cream scoop in hot water for easier serving.