Turn your mango into ice

This is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.

Ingredients

½ cup/100 grams sugar

4 cups/750 grams diced mango (3 to 4 large mangos)

2/3 cup/150 grams fresh lime juice(about 6 limes)

2 tablespoons/50 grams corn syrub

½ cup/100 grams sugar

4 cups/750 grams diced mango (3 to 4 large mangos)

2/3 cup/150 grams fresh lime juice(about 6 limes)

2 tablespoons/50 grams corn syrub

 Directions

Combine 1/2 cup water and sugar in a small saucepan and stir. Bring to a simmer and simmer until sugar has dissolved. Remove from heat.

Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.

(Chill a 1-quart container in the freezer while you spin.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.

Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.