No-Churn Mango Sorbet

1 . Stage

Prep the ingredients: Partially thaw the mango at room temperature for about 20 minutes, until the tip of a knife easily penetrates 1/8 to 1/4 inch of the surface. (When in a hurry, microwave the mango on high in blasts of 10 to 15 seconds until just softened and poke-able.) Meanwhile, in a measuring cup, stir together the sugar, lime zest, lime juice, maple syrup, and water until the sugar dissolves.

2 . Stage

Make the sorbet mixture: Put the mango chunks in a food processor and pulse about 24 times to coarsely chop. With the machine running, pour the sugar-water through the feed tube and keep processing until the mixture is smooth.

3 . Stage

Freeze the sorbet: Using a spatula, transfer to a metal loaf pan or plastic storage container, leaving any chunks behind (cook’s bonus). Cover and freeze until firm, about 40 minutes; if the edges froze a lot faster than the center, stir it all up and freeze about 10 minutes longer, or up to 2 weeks.

4 . Stage

Serve: Let the sorbet sit at room temperature for about 15 minutes to soften to a scoopable texture before serving.