Step 1: Prepare the Mangoes : Peel the mangoes and remove the flesh from the pit. Cut the mango into chunks and transfer them to a blender or food processor.

Step 2: Make the Simple Syrup : In a small saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar completely dissolves. Remove from heat and let it cool slightly.

Step 3: Blend the Sorbet Base : Add the mango chunks, lime juice, lime zest, and a pinch of salt to the blender. Pour in the simple syrup and blend until completely smooth and creamy. Taste and adjust sweetness or acidity if needed — add more lime juice for tang or sugar for sweetness.

Step 4: Chill the Mixture : Transfer the blended mixture to a bowl. Cover and refrigerate for at least 2 hours until thoroughly chilled. (Cold mixtures churn better and produce smoother sorbet.)

Step 5: Churn or Freeze : If using an ice cream maker: Pour the chilled mango mixture into the machine and churn according to the manufacturer’s instructions (about 20–25 minutes). The mixture should thicken and resemble soft serve. If no ice cream maker: Pour the mixture into a shallow, freezer-safe container. Freeze for 30 minutes, then stir with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours, until smooth and firm.

Step 6: Freeze Until Firm : Transfer the churned or stirred sorbet into an airtight container. Freeze for at least 4 hours before serving.