DIRECTIONS

1. Boil sugar and water for 2 minutes and remove from heat. Place pan in a bowl filled with ice cubes to chill syrup.
2. Depending on size you may not need all mangos. Peel and cut a few very ripe mangos in very small pieces to obtain 3 1/2 cups.
3. Add lime juice and place in blender. Blend until super smooth puree is obtained. If needed add some chilled syrup to make blending easier.
4. Combine with remaining syrup and place in freezer until very cold before churning. Pre-chilling mango sorbet mixture will shorten churning process resulting in smoother sorbet.
5. Pour very cold mixture in ice cream maker and churn according to manufacturers directions.
6. Before serving, if desired grate a small amount of lime zest on sorbet.