Mango Sorbet

• 9 ripe medium-sized mangoes, peeled and seeded
• 1 tablespoon freshly squeezed lemon juice
• Pinch

Place the mango pulp in a food processor. Purée the pulp and then strain the purée through a medium sieve. There should be about 4½ cups. Transfer the mango purée to a large bowl and add the other ingredients.

Freeze according to ice cream machine manufacturer’s directions.