mango sorbet no churn Recipe - Homemade American

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Combine sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let cool.
In a blender or food processor, combine the diced mangoes, cooled sugar syrup, lime juice, and salt. Blend until completely smooth.
Pour the mango mixture into a shallow container (like a loaf pan).
Cover the container with plastic wrap, pressing the wrap directly onto the surface of the sorbet to prevent ice crystals from forming.
Freeze for at least 4 hours, or preferably overnight, until solid.
Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly.
Scoop and serve immediately.

For a creamier sorbet, you can add 1/4 cup of heavy cream or coconut cream to the blender.
Adjust the sweetness to your preference. Taste the mixture before freezing and add more sugar if needed.
Garnish with fresh mango slices or a sprig of mint for serving.
This sorbet is best enjoyed within a week.