Mango Sorbet

Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream.

2 lbs ripe mangoes, peeled and diced (4½-5 cups)
¼ cup water
¾ cup sugar
1 tsp. lime juice
½ tsp. kosher salt

Pack diced mangoes in blender with water and blend on high speed until very smooth, about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing purée through strainer with a spoon, until you have 3 cups of purée. Reserve remainder for another use.

Transfer strained purée into a large bowl and whisk in sugar until well dissolved. Whisk in lime juice and salt in small increments, adding more to taste.

Chill purée in refrigerator until very cold, 2 to 3 hours. Churn in ice cream maker according to manufacturer's instructions, then transfer to airtight container and chill in freezer at least 4 hours before serving.

Makes about 3½ cups or 6 servings.