Refreshing Mango Sorbet

Peel the fresh mango (500 g), cut the flesh from the pit, and divide it into coarse pieces. Let the frozen mango pieces (250 g) thaw briefly until they are slightly pliable.

Place both types of mango in a tall container and finely puree with an immersion blender. For an extra fine texture, pass the mixture through a sieve to remove any fibrous bits.

Put the mango puree into a small pot, add honey and lemon juice. Gently warm the mixture over low heat just enough for the honey to combine optimally with the fruit puree. Do not boil!