Mango Sorbet

• 2 large, ripe mangoes (2 pounds, 1 kg)
• 2/3 cup (130 g) sugar
• 2/3 cup (160 ml) water
• 4 teaspoons freshly squeezed lime juice, plus more to taste
• 1 tablespoon dark rum, plus more to taste
• Pinch of salt

1. Peel the mangoes and cut the flesh away from the pit.
2. Cut the flesh into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt.
3. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible.
4. Puree the mixture until smooth.
5. Taste, then add more lime juice or rum if desired.
6. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
7. Mango Sorbet is terrific served along with a cool scoop of Toasted Coconut Ice Cream (page 96) or marbled and swirled together with Raspberry Sherbet (page 132).

mangoes, sugar, water, freshly squeezed lime juice, dark rum, salt

Taken from www.epicurious.com/recipes/food/views/mango-sorbet-379902 (may not work)