Mango Sorbet

Ingredients

• 0.75 cups granulated sugar
• 0.5 cups water
• 4 cups mango – peeled, pitted, diced
• 2 tablespoons fresh lime juice

Instructions

1. Combine the sugar and water in a small saucepan over medium heat. Stir just until the sugar dissolves and the syrup is clear, 2–3 minutes. Remove from heat and cool to room temperature.
2. Prepare the mango by peeling, pitting, and dicing. Measure 4 cups of diced mango.
3. In a blender, combine the mango and lime juice. Blend until completely smooth, 30–60 seconds. Add the cooled syrup and blend briefly to incorporate.
4. Pour the mixture into a covered container and chill until very cold, 2–3 hours or overnight.
5. Stir the chilled base and churn in an ice cream maker until it reaches a soft-serve texture, 15–25 minutes, depending on the machine.
6. Transfer to a shallow freezer-safe container, press parchment directly onto the surface, and freeze until firm enough to scoop, 2–3 hours. Let sit at room temperature 5 minutes before scooping if needed, then serve.