Mango Sorbet Without an Ice Cream Maker

Cut the mango into cubes and spread them on a baking tray lined with parchment paper. Freeze for at least 4 hours, until the cubes are completely firm. If you are using ready-made frozen mango from the store, skip this step.

Squeeze the juice from the lime and measure out the sugar. Take the frozen mango out of the freezer and let it soften for 2 to 3 minutes, so it blends more easily and does not strain the blender motor.

Put the frozen mango into a powerful blender, add the lime juice and sugar. Blend in short pulses, and between them use a spatula to scrape the mixture down from the sides of the jug toward the blades.

Keep blending until you get a smooth, creamy and velvety texture. If the mango refuses to come together, add 1 to 2 tablespoons of cold water and blend briefly again.

Taste the sorbet and, depending on how ripe the mango is, adjust with another spoonful of sugar or lime juice if needed. Serve the finished sorbet right away as a soft, scoopable mass.

If you like your sorbet firmer, transfer it to an airtight container and freeze for 1 to 2 hours. Before serving, let it soften for 5 minutes and scoop with a spoon dipped in warm water.