Mango Sorbet

From the book Mowgli Street Food, Nisha Katona

The recipe below is the Mowgli one, but I use a lot less sugar which is to my taste. I only used the equivalent of 1 cup of icing sugar which worked just fine.
You can also scale this recipe to suit your equipment. I actually used 3 tins of mango which came to 675g of fruit, along with 1 ½ cups of sugar.

Ingredients
3 fresh mangoes, peeled stoned, pitted / 400g tinned mango
230g / 2 cups sifted icing sugar (see comment above)
2 tbsp lime juice

Method
Place the cubed mango in a food processor and blend until smooth. Add the icing sugar and lime juice and mix for about another 20 seconds.

Churn the mixture in an ice-cream maker as per the manufacturer’s instructions. Once churned and frozen store in an airtight container in the freezer for up to about 1 month.

If you do not have an ice-cream maker, chill the puree in the fridge then transfer to the freezer. Visit it occasionally as it is freezing and stir around to make sure you don’t get big icy bits. I won’t be as smooth as is if it had been churned, but it will still taste good.