Mango Sorbet

Steps

1. If the mango is frozen, let it thaw for 30 minutes so it blends smoothly.
2. Blend 380 g mango chunks540 ml mango chunks2⅓ cups mango chunks570 g mango chunks810 ml mango chunks3½ cups mango chunks, 45 g caster or granulated sugar55 ml caster or granulated sugar3½ tbsp granulated sugar70 g caster or granulated sugar80 ml caster or granulated sugar⅓ cup granulated sugar, 30 ml fresh lime juice2 tbsp fresh lime juice2 tbsp fresh lime juice45 ml fresh lime juice3 tbsp fresh lime juice3 tbsp fresh lime juice, 1 tsp finely grated lime zest1 tsp finely grated lime zest1 tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest and 30 ml water2 tbsp water2 tbsp water45 ml water3 tbsp water3 tbsp water for about 1 minute, until completely smooth.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
5. If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Serve with lime wedges and a little extra lime zest on top.