- 3 cups peeled and pureed mango
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/4 cup fresh lime juice
- kosher salt, to taste
24 hours before you want to make sorbet, place the bowl of your ice cream maker in the freezer.
Blend together mango purée, sugar, honey, lime juice, and salt. Taste and adjust salt and sugar if necessary, keep in mind that it will taste considerably less sweet once frozen.
Cover and chill pureed base until completely cold, preferably 40 degrees F.
When mango mixture is completely chilled, churn according to ice cream maker's instructions (usually 15-30 minutes). Transfer churned sorbet into an airtight container and freeze at least 4 hours before serving.