Mango Sorbet

1. 1

   1. Cut the cheeks of the mangoes off and use a spoon to scoop out the flesh. Cut off the remaining flesh on the pit. Squeeze as much juice out of the pit as possible.

2. 2

   2. Place the chunks of mango flesh into a blender along with the sugar, water, lime juice, rum, and salt.

3. 3

   3. Puree until smooth. Taste and add more lime juice or rum if required.

4. 4

   4. This step is optional (not in David Lebovitz's recipe): pour pureed mixture through a sieve to get rid of the stringy mango bits.

5. 5

   5. Chill the mixture thoroughly, then churn in an ice cream maker according to manufacturer's instructions then freeze until firm.

6. 6

   6. Take it out to rest for a few minutes before serving.

No additional tips available.