Mango Sorbet

From Cherrapeño

Mango Sorbet
Adapted from The Perfect Scoop

2 large, ripe mangoes (2lbs)
2/3 cup sugar
2/3 cup water
4 teaspoons fresh lime juice, plus more to taste
1 tablespoon dark rum, plus more to taste.
Pinch of salt

Peel the mangoes and cut the juicy flesh from the stones.

Cut the flesh into chunks and put them in a blender, along with the sugar, water, lime juice, rum and the pinch of salt. Squeeze any remaining juice out of the mango and add it to the blender.

Puree the mixture until smooth. Taste the mixture and add more lime juice, or rum, as required.

Chill the mixture thoroughly before churning in your ice cream maker, according to the manufacturer’s instructions. Put the sorbet into a freezer-proof container and pop into the freezer.