The word sorbet comes from the Arabic word sharbat, meaning “drinks.” Most commercial sorbets have egg white added to them but I like the purity of this one, where nothing apart from the sugar syrup interferes with the intense taste of the mangoes. My favorite mangoes are Alphonsos from India. They are very sweet and not at all stringy.
MAKES ABOUT 1 QT [1 L]
1/2 cup [100 g] organic cane sugar
1/4 tsp freshly squeezed lemon juice
3/4 cup [180 ml] water
41/4 lb [2 kg] ripe mangoes, preferably Alphonso, peeled and pitted
Put the sugar, lemon juice, and 1/4 cup [60 ml] of the water in a small saucepan and place over medium heat. Bring to a boil, stirring occasionally, and let bubble for 5 minutes. Remove from the heat and let cool.
Put the mango pulp and cooled syrup in a food processor. Add the remaining water and process until completely creamy. Transfer to a 2-qt [2-L] measuring cup. Cover with plastic wrap and refrigerate for a couple of hours, until thoroughly chilled.
Transfer to an ice-cream maker and process according to the manufacturer’s instructions. Transfer to an airtight container and put in the freezer; leave uncovered for the first 10 minutes of freezing to avoid the formation of ice crystals. Store, covered, in the freezer for up to 1 month.