Creamy Mango Sorbet with One Ingredient

Start by thoroughly washing the mango under running, cool water. Dry it with a clean paper towel or cloth. This step is important to remove any impurities from the skin that could get into the flesh while peeling.

Place the mango on a cutting board. Using a sharp knife, cut off the two widest 'cheeks' of the mango, guiding the knife along the large, flat pit in the center. Then, score the flesh in a grid pattern, being careful not to cut through the skin. Turn the skin inside out to create a 'hedgehog' and cut off the flesh cubes. Also, cut off the remaining flesh from the sides of the pit. Try to get pieces about 2-3 cm in size.

Prepare a large, flat baking sheet or tray and line it with parchment paper. Spread the chopped mango pieces in a single layer, making sure they do not touch each other. Place the tray in the freezer for at least 4 hours, preferably overnight. The pieces must be completely frozen, hard as a rock.

Remove the frozen mango pieces from the freezer and transfer them to the jar of a powerful blender or food processor. Let them sit at room temperature for 2-3 minutes to soften slightly at the edges - this will make blending easier.

Start blending on low speed, using a tamper if your blender has one, to push the fruit down to the blades. Initially, the mango will turn into a fluffy, fruity 'snow'. Don't stop working! Continue blending, gradually increasing the speed. Occasionally stop the blender and scrape down the mixture from the sides with a silicone spatula. After 3-5 minutes, the mixture will start to become smooth and creamy. At this point, if you wish, add the optional lime juice and maple syrup. Blend for a little longer until the ingredients are perfectly combined.

The sorbet is ready! You can serve it right away; it will have the consistency of a thick, creamy mousse (soft-serve). Transfer it to chilled cups or bowls. If you prefer a firmer, traditional sorbet for scooping, transfer the mixture to an airtight, freezer-safe container, smooth the surface, and place it in the freezer for an additional 30-60 minutes. Before serving, optionally garnish with fresh mint leaves.