Mango Sorbet

Instructions

1. Prepare the mangoes
   Peel the mangoes and cut the flesh away from the pit. Dice the mango flesh into 1-inch cubes. You should have approximately 4 cups of diced mango.
2. Make the simple syrup
   In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar completely dissolves, about 5 minutes. Remove from heat and let cool completely.
3. Blend the ingredients
   In a blender or food processor, combine the mango cubes, cooled simple syrup, lime juice, lime zest, salt, corn syrup, and vanilla extract. Blend until completely smooth and no chunks remain, about 2-3 minutes.
4. Strain the mixture
   For an extra-smooth sorbet, pour the mixture through a fine-mesh sieve into a large bowl, pressing with a spatula to extract all the liquid. Discard any fibrous pulp. This step is optional but recommended for restaurant-quality results.
5. Chill the mixture
   Cover the bowl and refrigerate the mixture until completely cold, at least 2 hours or overnight. Chilling thoroughly before churning results in a better texture.
6. Churn the sorbet
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes, until the sorbet reaches a soft-serve consistency.
7. Freeze until firm
   Transfer the churned sorbet to an airtight container. Press a piece of parchment paper directly on the surface to prevent ice crystals from forming. Seal and freeze until firm, at least 2 hours.