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It's mango season around these parts, and while I'm usually content to dice them up and top them with salty coconut milk, Thai-style, I found myself with a small bushel especially sweet, sightly spicy Ataulfos (cutely called Champagne mangoes), and found myself at a loss. One can only eat so many of them plain.
This sorbet is the next-easiest thing: puréed mango, sugar, lime juice, and salt. There's some water to get the blender going, but otherwise nothing standing in the way between you and the mango. The result is an impressively creamy sorbet with an elasticity verging on ice cream.
Take this as a basic recipe to modify at will. A tablespoon of tequila would be nice, or a pinch of chili flakes to make the most of the mangoes' spicy side. While the sorbet base is chilling in the fridge, consider steeping some mint or cilantro leaves. And for a topping, that salty coconut milk does quite nicely.