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Ingredients
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Sorbet Base
Finishing & Garnish
Method
Prepare Mango Purée (if not using pre-made)
Peel and dice mango
Select about 3 large ripe mangoes (to yield roughly 4 cups purée). Peel, slice flesh away from the pit, and roughly dice the mango flesh.
Purée
Place diced mango into a blender or food processor and blend on high until completely smooth, about 45–60 seconds. Scrape down sides as necessary. Measure 4 cups of purée and set aside in a bowl.
Make Simple Syrup
Combine 1 cup sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves. Bring to a gentle simmer for 1 minute, then remove from heat. Let the syrup cool to room temperature (about 15–20 minutes).
Assemble Sorbet Base
In a large bowl, combine 4 cups mango purée with the cooled simple syrup. Add 3 tablespoons fresh lime juice, 1 teaspoon finely grated lime zest, and a pinch of sea salt. Whisk thoroughly to combine and taste: adjust acidity with an extra 1/2 tablespoon lime juice if the mango is very sweet. Chill the mixture in the refrigerator until very cold, at least 1 hour (or up to 4 hours).
Churn or Freeze
Churn (preferred)
If using an ice cream maker, churn the chilled sorbet base according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.
No ice cream maker
Pour the chilled mixture into a shallow, freezer-safe container. Freeze for 45 minutes, then vigorously whisk or use a hand mixer to break up ice crystals. Repeat this beating step every 30–45 minutes for 3–4 cycles, until smooth and scoopable (about 3–4 hours total).
Firm and Store
Transfer churned sorbet to a lightly oiled (optional) airtight container. Press a piece of parchment or plastic wrap directly on the surface to minimize ice crystals, cover with the lid, and freeze for at least 2 hours to firm up before serving.
Serve & Garnish
Scoop the sorbet into chilled bowls or coupe glasses. Garnish each serving with a light dusting of Tajín (about 1/2 teaspoon per scoop), a small lime wedge, and optional fresh mango slices. For a zesty touch, run the lime wedge around the rim of the bowl before sprinkling Tajín so it adheres. Serve immediately.