Magical One-Ingredient Sorbet: Velvety Mango

Thoroughly wash the mango under running water and dry it with a paper towel. Then peel the fruit. You can do this with a sharp knife or a vegetable peeler. Stand the peeled mango upright on the cutting board and cut the flesh away from the large, flat pit in the center, guiding the knife along it on both sides. Also cut away the remaining flesh from the narrower sides of the pit.

Cut the entire mango flesh into small, fairly even cubes with sides of about 2-3 cm. Smaller pieces will freeze faster and will be easier to blend for your blender.

Prepare a large, flat tray or baking sheet and line it with parchment paper. Arrange the cut mango pieces on the tray 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 as 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. Leave them on the countertop for 3-5 minutes to allow their surface to soften slightly. This will make it easier for the device to work and protect its blades.

Start blending on pulse mode. Turn on the blender for a few seconds and turn it off, repeating this several times. This way, you will break down the hard pieces of mango into smaller, fluffy, fruit 'snow'. Occasionally stop the blender and use a silicone spatula to scrape the mixture from the walls of the jar towards the blades.

Once the entire mango is crushed, turn the blender to continuous high speed. This is where the magic happens! Watch as the crumbly mixture starts to come together, and in a moment, within about 1-2 minutes, it transforms into a perfectly smooth, thick, and creamy puree. While blending, if you wish, add lime juice and a pinch of salt to enhance the flavor.

The sorbet is ready! You can serve it right away by scooping it into chilled bowls. It will have the perfect soft-serve ice cream consistency. If you prefer a firmer, traditional sorbet for scooping, transfer the mixture to a sealed, freezer-safe container, smooth the surface, and place it in the freezer for an additional 30-60 minutes.