My husband grew up climbing mango trees in Africa and feasting on their sweet juicy fruit. So, when mango season arrives our kitchen windowsill is lined with ripening fruit. I convinced him to sacrifice a few to the blender so I could try this sorbet recipe in my new ice cream maker. It tastes like sunshine.
4 ripe but firm mangos, pitted, peeled, and cubed
2/3 cup sugar
1/2 cup corn syrup
6 tablespoons of fresh lemon or lime juice
Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor. Pulse to chop, then process until thick and smooth, scraping bowl as necessary with a spatula. The mango purée may be made up to one day ahead, cover and refrigerate until ready to use.
Turn machine on, pour mango purée into freezer bowl through ingredient spout and mix until thickened, about 25-30 minutes.