2 mangoes, 1 tsp honey (or agave syrup if you are vegan).
It has been sorbet central over here in the Lavender Kitchen. At this time of year the fruit in my bowl ripens so fast in the last of the summer heat, so I find myself making smoothies, jams and chutneys and baking puddings and pies and tarts galore so as not to waste any fruit. Mango sorbet is a particular favourite of mine because the buttery, silky texture of mango feels like it MUST be sinfully bad for you - and yet this sorbet contains nothing naughty at all!
1) Peel and slice the mango. There are many methods for doing so, from hedgehogging it to simply hacking away until you find the thick, rough core that stretches the full length of the fruit. Personally, I approach it like an avocado, slicing it towards the middle but not completely in half, then rotating it until it comes apart, revealing the core which can then be sliced away.
2) Transfer the fruit to a food processor (you'll want to save every single drop of the gorgeous juice as you're slicing it - I scrape it from the peel, from the chopping board etc) and puree thoroughly.
3) Add the honey and taste - remembering that freezing something dulls the flavour, so if it isn't sweet enough, it most certainly won't be when it's frozen! Add extra honey if necessary, but a ripe mango should certainly be sweet enough.
4) Transfer to your ice-cream maker and churn until frozen. If you don't have an ice-cream maker, transfer to a suitable container and freeze, removing every 30 minutes to whisk it to ensure that linear ice crystals do not form, solidifying the texture.