Mango Sorbet With A Chocolate-Chile Ripple

If you're using a frozen-bowl machine, Make sure the bowl of your ice cream maker is in the freezer for at least 24 hours before starting the recipe.
Cut the mangoes and remove the skin. (They should be too ripe to use a peeler, so I find it easiest to just use a knife to de-skin each piece, almost like removing the skin from fish.) Add the mango to a blender. Blend until smooth. Add the sugar, water, lime juice, and salt. Blend again until it's as smooth as can be. Refrigerate until very cold.
When it's totally chilled, stick a loaf pan (or whatever container you're transferring the ice cream into) in the freezer. Churn the sorbet in the ice cream machine according to the manufacturer's instructions. (For me, this takes about 30 minutes.)
When the sorbet is a couple minutes away from being done, melt the dark chocolate in the microwave or a double-boiler on the stove until it's smooth and shiny. Add the chipotle powder and salt. Mix and taste. Adjust the spice and salt as needed.
Using a fork or spoon, drizzle the chocolate into the churning machine in a thin-as-possible stream. It will immediately harden as soon as it hits the cold sorbet into shards and flakes. If it gets clumped up at all in the machine, just use a silicone spatula to break it up.
After you've added all the chile-chocolate, transfer the mixture to the chilled container in the freezer. Freeze the sorbet for at least 4 hours before serving.