Mango sorbet

Method

1. Put the caster sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool.
2. Put the mangoes in a small food processor with the lime juice and whizz to a smooth paste (or put in a jug and whizz with a stick blender), then pour into a medium mixing bowl. Add the cooled sugar syrup and mix until well combined. Churn in an ice cream machine until smooth, then put in a tub and leave in the freezer overnight until solid.