Ingredients
1lbmango chunks,frozen
⅓cupsugar
1lime,zested
1½tsplime juice,strained
1tbspmaple syrup
⅓cupwater
Preparation
Partially thaw the mango at room temperature for about 20 minutes, until the tip of a knife easily penetrates ⅛ to ¼ inch of the surface. For a faster method, microwave the mango on high in blasts of 10 to 15 seconds until just softened and poke-able.
In a measuring cup, stir together the sugar, lime zest, lime juice, maple syrup, and water until the sugar dissolves.
Put the mango chunks in a food processor and pulse about 24 times to coarsely chop. With the machine running, pour the sugar-water through the feed tube and keep processing until the mixture is smooth.
Using a spatula, transfer to a metal loaf pan or plastic storage container, leaving any chunks behind.
Cover and freeze until firm for about 40 minutes. If the edges froze a lot faster than the center, stir it all up and freeze about 10 minutes longer, or up to 2 weeks.
Let the sorbet sit at room temperature for about 15 minutes to soften to a scoopable texture.
Serve and enjoy!
