Prep the mangoes: Peel, pit, and chop them into chunks. The chunks should be free of any tough fibers—the sorbet will thank you.

Make the base: In a blender, combine mango, sugar, lime juice, water, and salt. Blend until smooth and silky. Scrape down the sides if needed.

Taste test: Give it a quick taste. If it’s too tart, add a touch more sugar. If it’s too thick, splash in a little more water. You’re aiming for bright, drinkable fruit flavor.

Chill and rest: Chill the mixture in the fridge for at least 1–2 hours. Cold base = creamier sorbet after churn.

Freeze: Pour into your ice cream maker and churn per manufacturer instructions, usually about 20–25 minutes. If you don’t have a machine, pour into a shallow container, freeze, then blend again to break up ice crystals every 30–40 minutes for a few cycles.

Serve or store: Transfer to a loaf pan, smooth the top, and freeze until firm. Let soften a bit before scooping for effortless scoops.