7 hrs 20 mins total time
20 mins active time
Makes 1 quart
- ⅔ cup (4½ oz) granulated sugar
- 1¼ cups (10 fl oz) water
- 2 (2¼ lb) large fresh mangoes or 18 ½ oz (520g) frozen mango
- 2 tbsp fresh lime juice
- 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.