1 cup water
2 cups sugar
4 ripe mangoes (about 3 1/2 pounds total)
3 tablespoons fresh lemon juice
Bring water and sugar to a boil and continue boiling until all the sugar is dissolved. Set aside to cool. This is known as simple syrup and can be used to make sorbet from any fruit or as a base for lemonade.
Using a serrated peeler, remove as much skin as possible from each mango. With a knife cut remove flesh from pit and place in a food processor. . Add simple syrup and lemon juice to processor and purée until smooth.
Freeze mango purée in an ice-cream maker or any shallow container. If you are not using an ice cream maker, follow steps above in the recipe for chocolate sorbet regarding freezing and blending to create a light texture.