Mango Sorbet
adapted from The Ultimate Ice Cream Book by Bruce Weinstein

1 cup sugar
¾ cup water
2 ripe mangoes (1/2 pound each)
juice of one lime

Combine sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely and the syrup is clear. Remove from the heat and allow to cool to room temperature.

Cut half the mango off right next to the pit. Repeat on the other side. Make two cuts lengthwise and three crosswise into the flesh all the way to the peel, but don’t cut through the peel. Turn the peel inside out so the chunks are sticking up. Cut off all the chunks and place in your blender. Cut away as much fruit as possible from the pit and add to the blender with the lime juice. Add the cooled syrup too and blend until completely smooth, about 30 seconds. Cover and refrigerate until cold or overnight.

Freeze the chilled mixture in your ice ream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. At this point you can put it in popsicle molds and add sticks before freezing harder. Or put it in a container and freeze.

Variation: I had one more mango and two tangelos, so I cut up the tangelos like sectioning grapefruit and added them to the blender instead of the second mango. Also yummy!