Ingredients 2 large mangoes
200g caster sugar
The juice of 1 lime
Prepare a simple syrup by boiling the sugar, and water over a medium heat for 1 minute. Cook until all of the sugar has dissolved, then leave to cool.
While the syrup mix is cooling, peel the mangoes and remove the flesh from the stones. Cut it into chunks. Blend the chunks together with the cooled syrup and lime juice in a food processor until smooth. Strain through a sieve if the mango is fibrous.
Pour the mixture into a shallow container and freeze for 2-3 hours. Remove from the freezer, stir thoroughly with a fork to break up the ice crystals, then refreeze. Repeat two or three times, until it has the smooth consistency of a sorbet.
Pour into ice-cream machine and churn according to the manufacturer’s instructions.
Cover the sorbet and store it in the freezer to firm.