The honey adds just enough sweetness, while the lime keeps it fresh and balances the fruit. After blending, letting it rest for a bit helps the texture settle so it scoops better and tastes even smoother.

Ingredients

• 3 large ripe mangoes

• 2 to 3 tablespoons honey

• 1 to 2 tablespoons fresh lime juice

Instructions

1. Prep the mango

Peel the mangoes and cut the flesh into small cubes. Try to keep the pieces fairly even so they freeze at the same speed.

2. Freeze

Spread the mango cubes on a tray or plate lined with parchment paper so they are not piled tightly on top of each other. Freeze for about 2 hours, or until the pieces are firm and very cold.

3. Blend

Add the frozen mango cubes to a food processor or strong blender. Pour in the honey and lime juice. Blend until the mixture turns smooth, thick, and creamy. Stop and scrape down the sides as needed so everything blends evenly.

4. Adjust the flavor

Taste the sorbet and add a little more honey if the mangoes are not very sweet, or a little more lime juice if you want it brighter.

5. Let it rest

Transfer the sorbet to a container and let it rest for 10 to 15 minutes before serving if you want it softer and easier to scoop. You can also place it in the freezer for a bit longer if you want a firmer texture.

Notes

Use ripe mangoes for the best flavor. If the fruit is underripe, the sorbet can taste flat even with honey. A food processor usually gives the smoothest result, but a powerful blender works too. If the mixture feels too firm to blend at first, let the mango sit for 2 to 3 minutes at room temperature, then blend again.

Storage

Store the sorbet in an airtight container in the freezer. Before serving from fully frozen, let it sit out for a few minutes so it softens slightly and scoops more easily.