Ingredients:

  • cup Granulated Sugar
  • cup Water
  • cups Ripe Mango Flesh (about 3 large mangoes)
  • /4 cup Fresh Lime Juice
  • teaspoon Lime Zest
  • /4 teaspoon Freshly grated ginger or cayenne pepper (Optional Spice Kick)
  • /4 cup Cold Water (if needed)

Instructions:

  1. Prepare the Simple Syrup: Combine sugar and water in a saucepan. Heat gently, stirring constantly, until the sugar is completely dissolved. Do not boil vigorously. Remove from heat and allow to cool completely.
  2. Prepare the Mango: Peel and dice the ripe mango flesh. Measure out the required 3 cups.
  3. Blend the Base: Place the mango flesh, cooled simple syrup, lime juice, lime zest, and optional spice into a high-powered blender. Process until perfectly smooth and homogenous.
  4. Strain (Optional but Recommended): Pass the mixture through a fine-mesh sieve to remove any stubborn fibres, ensuring a silken texture.
  5. Chill Thoroughly: Transfer the mango base to an airtight container and refrigerate until completely chilled—at least 2 hours, or ideally overnight.
  6. Churn: Pour the chilled base into your pre-frozen ice cream maker bowl. Churn according to the manufacturer's instructions (usually 20–30 minutes) until the sorbet reaches a thick, soft-serve consistency.
  7. Harden (Ripen): Transfer the churned sorbet into a freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals. Freeze for a further 2–4 hours until firm enough to scoop cleanly.