Mango Sorbet

Method

• 1
  Squeeze the lemon. Put sugar with 200ml water into a pot and bring to a boil until the sugar is completely dissolved. Then add the lemon juice.
• 2
  Peel the mango and cut it into small pieces. Puree the mango and mix the mango puree with the sugar syrup. Then let the mixture cool down completely.
• 3
  Then either freeze for 20min in an ice cream maker. Or: Pour the sorbet into a freezer-safe container, place it in the freezer, and stir well with a fork every 30min for 4 hours to prevent large ice crystals from forming and to make the sorbet nice and creamy. Arrange in a bowl and serve.
• 4
  For a refined flavor kick, you can add the pulp of a vanilla pod or a teaspoon of ground vanilla to the sorbet mixture.