Mango Sorbet Recipe

• 4 ripe Mangoes (about 3 ½ pounds in total)
• 1 cup Simple Syrup (1/2 cup sugar & 1/2 cup water)
• 3 tbsp Fresh Lime Juice (or to taste)

• Line a baking sheet with plastic wrap.
• Wash the mangoes well and dry them.
• Cut the 2 flat sides of the mangoes, along the length close to the pit, with a sharp knife.
• Scoop out the flesh from the mango shells and place them in a blender. Set the shells aside.
• Cut the remaining flesh from the pit and add to the blender.
• Pour syrup and lime juice in the blender and puree the contents until smooth.
• Place the mango shells on the baking sheet and freeze.
• Pour mango puree into an ice-cream maker and freeze, as per the instructions.
• Remove and scoop sorbet into frozen mango shells.
• Freeze the filled mango shells for at least 6 hours or until frozen hard.
• Serve chilled.