Ingredients
2 pounds ripe small yellow mangoes, such as Champagne or Alphonso, peeled and chopped (about 4 cups)
1/4 cup fresh lemon juice, plus up to 2 more tablespoons if needed (from 2 lemons)
3/4 cup sugar
Pinch of kosher salt
1/4 cup extra-virgin olive oil
Preparation
Place a loaf pan in freezer. Purée mangoes with 1/4 cup lemon juice in a food processor until completely smooth. Strain through a fine-mesh sieve, pressing on solids with the back of a spoon, into a large liquid measuring cup (you should have about 3 cups). Slowly whisk in sugar and salt until dissolved, then whisk in oil. Taste; add 1 to 2 more tablespoons lemon juice, if desired. Cover and refrigerate until cold, at least 1 hour and up to 1 day.
Freeze in an ice-cream maker according to manufacturer’s instructions. Transfer sorbet to chilled loaf pan, cover, and freeze at least 4 hours and up to 1 week. To serve, let sorbet stand at room temperature to soften, 5 to 10 minutes, before scooping.
Seek out small yellow mangoes, rather than the larger reddish-green varieties—they have a creamier texture that works best for sorbet.
