Makes 6 (1/2-cup) servings. Recipe is from Helana Brigman.
Simple syrup (made with 1 cup water and 1 cup sugar)
1 very large mango
1 lemon, juiced (can substitute 1/4 cup lemon juice)
1. Make the simple syrup: Combine 1 cup water and 1 cup sugar in a small saucepan. Bring to a boil and stir frequently until the sugar dissolves. Remove from heat and cool completely before making sorbet.
2. Use the “hedgehog technique” to cut the mango. Cut the fruit with equal incisions running left to right and top to bottom but making sure not to pierce through the skin. Then, grabbing hold of two sides of the fruit, bend the skin backwards until the fruit pops up so it resembles a hedgehog. You can either pull the fruit from the skin or cut off using a paring knife to maximize the amount of fruit rendered. Place mango cubes in food processor with cooled simple syrup and blend until smooth.
3. Add the puréed fruit and sugar water mixture along with the juice of one lemon to your ice cream machine. Connect paddle attachment and turn on using manufacturer’s instructions for the basic sorbet setting. For me, this was 45 minutes. Whatever device you use, be sure to consult the “sorbet” settings.
4. Serve with fresh chunks of mango.