• Peel and cut the mango flesh. Weigh the mango flesh to get the correct amount. The number of mangoes used will depend on their size.
  600 g ripe mango flesh
• You can also use frozen mangoes - just make sure to let them thaw before using.
• Place the mangoes in a blender or food processor. Blend to make sure the mangoes are smooth and there is very little fiber.
• Add the lime juice, sugar, and corn syrup (if using). Blend until smooth.
  150 g white sugar, 30 mL lime juice, 45 mL corn syrup
• If the mangoes that you used are more stringy / fibrous, then pass the mixture through a sieve to remove the fibers. This will ensure that the final sorbet is smooth. Taste the mixture and add more sugar or lime juice if needed. Mix to make sure all sugar is dissolved. Then set aside.
• In a clean, dry bowl / container, place the aquafaba. Make sure there is no fat residue in the bowl or whisks that you're using. Whisk the aquafaba until it’s nice and frothy.
  60 mL aquafaba
• Add the sugar, and whisk the aquafaba further until you almost have stiff peaks. You can use a hand whisk or a hand-held electric whisk for this.
  25 g white sugar
• Fold in the aquafaba with the mango mixture until well-mixed. Some streaks of aquafaba are OK.

No churn method

• Pour the mango mixture into ice cube trays. Then freeze for at least 4 hours, or until the mango mixture is frozen.
• Once frozen, add the cubes into a food processor, and process until the mango mixture is creamy and smooth like a sorbet.
• Pulse to process as the start, and increase speed / time gradually. Make sure to scrape down the sides and bottom so that the mixture is blending properly and evenly. If you have a smaller food processor or blender, you may need to work in batches.
• Avoid letting the mixture melt in the processor as this can lead to an icy texture once frozen.
• Transfer the mixture into an ice cream container. If the mixture is still thick, it can be enjoyed right away. If the mixture has softened, let it harden in the freezer for a few hours to refreeze, and then enjoy.

Churn method

• If your ice cream maker uses a freezer bowl, make sure to freeze the ice cream bowl in the freezer for 24 hours before using.
• Chill the mango mixture in the fridge for a few hours, OR in the freezer for about 1 hour. A chilled mixture will churn better, so make sure it's chilled well.
• Place the chilled bowl in the ice cream maker and pour the chilled mango mixture into the bowl. Churn according to the manufacturer's instructions.
• Once the mango sorbet is thickened and frozen, transfer the mixture into an ice cream container and let it chill for a few hours until completely set.
• The mango sorbet should be scoopable from the freezer, but if your freezer is very cold, or there is less sugar, then it might be a little hard. If that's the case, let the sorbet soften at room temperature for a few minutes before scooping and serving.