Refreshing Mango Sorbet

Preparation

• 1
  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.
• 2
  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.
• 3
  Put the mango puree into a small saucepan, 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!
• 4
  Let the mixture cool completely. Then pour into an ice cream maker and freeze according to the manufacturer's instructions. If you don't have an ice cream maker: Pour the mixture into a shallow container and place it in the freezer for approx. 4–5 hours. Stir vigorously with a fork or whisk every 30–60 minutes to prevent the formation of large ice crystals.
• 5
  Remove the sorbet from the freezer about 15–20 minutes before serving so that it reaches the perfect, slightly creamy consistency.