Mango Sorbet

Makes about 1 quart

1/2 cup sugar

1/2 cup water

6 ripe mangos (see Notes)

1 lime

Make the simple syrup:

Boil the sugar and water in a small saucepan until the sugar is dissolved. Let cool completely before using (I make this the day before and store in the fridge).

Make the sorbet:

Extract as much fiber-free flesh from the mango as possible, and put it in the jar of your blender. Add a couple tablespoons of simple syrup and the juice of half a lime. Blend until the mixture is smooth, then taste it. The mango should be predominant - not sweet, not tart, but somehow better than the fruit was by itself. When you reach that point and the mixture is perfectly smooth, transfer it to the canister of an ice cream maker and churn until the consistency of soft-serve ice cream. Transfer to a freezer safe container and freeze. Use within one week.