Servings- 5 to 6
INGREDIENTS
½ cup/100 grams sugar
4 cups/750 grams diced mango (3 to 4 large mangos)
⅔ cup/150 grams fresh lime juice (about 6 limes)
2 tablespoons/50 grams corn syrup
PREPARATION
Combine 1/2 cup water and sugar in a small saucepan and stir. Bring to a simmer and simmer until sugar has dissolved. Remove from heat.
Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
(Chill a 1-quart container in the freezer while you spin the sorbet.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.
Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.
Cooking.nytimes.com
