Mango Sorbet

Be still my heart. Via Serious Eats.

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  • 2 pounds ripe mangoes, peeled and diced, 4 1/2 to 5 cups
  • 1/4 cup water
  • 3/4 cup sugar
  • 1 teaspoon lime juice, more or less to taste
  • 1/2 teaspoon kosher salt, more or less to taste
  1. Pack diced mangoes in blender with water and blend on high speed until very smooth, about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing purée through strainer with a spoon, until you have 3 cups of purée. Reserve remainder for another use.
  2. Transfer strained purée into a large bowl and whisk in sugar until well dissolved. Whisk in lime juice and salt in small increments, adding more to taste.
  3. Chill purée in refrigerator until very cold, 2 to 3 hours. Churn in ice cream maker according to manufacturer’s instructions (probably 15-20 minutes), then transfer to airtight container and chill in freezer at least 4 hours before serving. [Or impatiently eat IMMEDIATELY.]
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