Delicious mango sorbet

Start by peeling and cutting the mangoes. As a tip, join the pig's head trend to cut the mangoes: cut each side of the mango along the bone and then make square cuts without going through the skin, finally invert the skin, it saves you a lot of time and effort.

In a blender or food processor, puree the mangoes until well blended and smooth. This step is important to get the smooth and creamy texture we want in the sorbet.

Prepare a simple syrup by bringing the water and sugar to a boil in a small saucepan. Cook until the sugar has completely dissolved, this usually takes about 5 minutes. Allow to cool.

Combine mango puree, cooled syrup and lime juice. The latter not only adds a touch of freshness, but also helps preserve the vibrant color of the mango.

Freeze the mixture in your ice cream maker according to the manufacturer's instructions. If you don't have one, you can pour the mixture into a container and put it in the freezer, stirring every hour until firm.

Serve the sorbet garnished with a few mint leaves. For a more attractive presentation, I suggest using ice cream cups and a hot ice cream scoop to obtain perfect scoops of sorbet.