Mango Sorbet

Instructions

• 1Put the sugar and water in a saucepan. Stir over medium heat until the sugar has dissolved.
• 2Increase the heat to medium high and bring the syrup to a simmer. Simmer for 2 minutes. Set aside to cool for 15 minutes. Transfer to a heatproof dish. Allow to cool.
• 3Cover and refrigerate 3 hours until cold.
• 4Peel the mangoes. Cut the fruit from the mango and put in a blender. Add the lime juice. Blend until smooth.
• 5Strain the mixture into a large bowl, pushing the mixture through the sieve. Discard the solids left in the sieve.
• 6Cover and refrigerate for 3 hours until cold.
• 7Stir the chilled syrup into the mango puree.
• 8Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
• 9Once the sorbet is frozen, spoon or scoop into chilled bowls or glasses and serve or transfer to a freezer-safe container, just large enough to contain the sorbet. Freeze for 2-3 hours or overnight for firmer sorbet.
• 10Store sorbet in the freezer for up to 3 weeks. The sorbet will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.