The color and flavor will depend on mangos/mangoes are used. Champagne mangoes are preferred but any ripe mango can be used.
3 cups mango puree ( about 2-3 large ripe mangoes or 5-6 Champagne mangoes)
1/2 to 3/4 cup sugar
1/4 cup water
1/4 teaspoon salt
- Peel and cut mango into small chunks. Place mango chunks in a blender and puree until smooth. Measure 3 cups. Save extra for another use like milkshake mango. Stir in 1/2 cup sugar, salt, and water. Pulse to combined, taste and add more sugar if needed. Transfer to a bowl/container, cover and chill in the fridge until very cold about 2 hours or overnight.or in the freezer about 1 hour.
- Pour chilled mango puree mixture into an ice cream maker . Process according to the manufacturer’s instruction.
- Scrape sorbet into a freezer-safe container and freeze until firm about 4 hours or overnight.