Mango Lime Sorbet

• 1/2 cup/100 grams sugar
• 4 cups/750 grams diced mango (3 to 4 large mangos)
• 23 cup/150 grams fresh lime juice (about 6 limes)
• 2 tablespoons/50 grams corn syrup

1. Combine 1/2 cup water and sugar in a small saucepan and stir.
2. Bring to a simmer and simmer until sugar has dissolved.
3. Remove from heat.
4. Combine all ingredients in a blender and puree until completely smooth.
5. Transfer to a bowl or container and chill overnight in refrigerator.
6. (Chill a 1-quart container in the freezer while you spin the sorbet.)
7. Remove bowl from refrigerator and blend the mango puree again for 1 to 2 minutes in a blender or with an immersion blender.
8. Add to ice cream maker and spin for about 25 minutes.
9. Transfer to chilled container and freeze for 2 hours or longer to pack.
10. Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

sugar, mango, lime juice, corn syrup

Taken from cooking.nytimes.com/recipes/1017395 (may not work)