Add the sugar, lime juice and 200ml water. Blend for a few minutes, until the mango is very smooth and the sugar has dissolved – rub a little of the mixture between your fingers, if it still feels gritty, blend for a little longer. Pour into a container and put in the freezer for a few hours.
Scrape the sorbet back into the blender (if it’s very solid, leave at room temperature for 5-10 mins first). Whizz until you have a slushy mixture, then pour back into the tin and freeze for another hour or so.
Repeat step 3. Freeze until solid (another hour or two). Will keep covered in the freezer for three months.
Before scoopingLeave the sorbet at room temperature for 5-10 mins before scooping. Warm your ice cream scoop in hot water to make scooping a little easier.