Make sure you use ripe mangoes that have a strong aroma in this sorbet for the best result.
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- 150g (2/3 cup) castor sugar
- 4 large ripe mangoes (about 475g each)
- 125ml (1/2 cup) strained freshly squeezed lime juice
1. Place the sugar and 200ml water in a small saucepan over low heat and stir until the sugar dissolves. Increase the heat to high and bring to the boil. Boil for 1 minute. Pour into a heatproof bowl and set aside until cooled to room temperature (you can put it in the fridge to reduce the cooling time).
2. Use a large metal spoon to remove the flesh from the mangoes, discarding the skin and stones. Weigh the mango flesh, you will need 950g. Place the mango flesh in the bowl of a food processor and process until it is puréed.
3. Transfer the mango purée to a sieve set over a bowl and use a large spoon to push it through to extract as much liquid as possible. Discard the mango pulp. Add the cooled sugar syrup and lime juice to the mango juice and stir well. Cover and refrigerate until well chilled.
4. Churn the mango mixture in an ice-cream machine following the manufacturer's instructions. Transfer to a freezer-proof container and freeze for 6 hours or overnight, until completely frozen. Serve in scoops.