Peel off the mangoes and chop the pulp in to pieces. Put these pieces in to blender and puree it.

Heat a pan with sugar and water, let it boil in medium flame. When the sugar dissolves completely, switch off the flame (No need to check the consistency). Let the syrup cool down to room temperature.

When the sugar syrup is cooled down, measure 1 cup of mango puree and add it to the syrup.

Include lemon juice too and mix well till everything blends well. Transfer it over freezer friendly container and freeze it for 2 hours.

After two hours of freezing take it out and blend it once again using blender or mixer. Put it back in freezer for next couple of hours.

Repeat the process of blending and freezing for about 4 times. Finally freeze it for 6 to 8 hours or overnight. The texture improves with every churn in blender.

Scoop out the mango sorbet and serve it immediately.

You can reduce the quantity of sugar depending upon the sweetness of mango.

Do not skip lemon as it enriches the texture.

I loved the sweet plus tangy deliciousness of mango sorbet.