3-4 firm and ripe mangos
½ cup sugar (use ¾ if you like it sweeter)
½ cup water
2 Tbsp. lemon zest
1. In a small saucepan add lemon zest, sugar, and water and heat over medium to melt the sugar. Remove and set aside to cool.
2. Peel, remove seeds and cut mangoes into cubes. Puree the mangoes in a food processor, slowly adding the syrup water and puree until smooth. Pour mixture into a container and chill in the refrigerator.
3. Pour the ingredients into the pre-freeze ice-cream container (per instructions on the booklet). When ready, pour sorbet into an airtight container and freeze.