Mango Sorbet

Ingredients

• 2 pounds ripe mangoes, peeled and diced, 4 1/2 to 5 cups
• 1/4 cup water
• 3/4 cup sugar
• 1 teaspoon lime juice, more or less to taste
• 1/2 teaspoon kosher salt, more or less to taste

Directions

1. Add the diced mangoes and water to a blender, packing the fruit down as needed, and run it on high until the mixture is completely smooth, about 30 seconds. Set a fine-mesh strainer over a large measuring cup and pour in the purée, pressing it through with a spoon, until you measure 3 cups. Save any extra purée for another purpose.
2. Scrape the strained purée into a large bowl, then whisk in the sugar until it has dissolved. Add the lime juice and salt a little at a time, whisking and adjusting to taste as you go.
3. Refrigerate the purée until it is thoroughly cold, 2 to 3 hours. Churn it in an ice cream maker following the manufacturer's instructions, then spoon it into an airtight container and freeze for at least 4 hours before serving.