Ingredients
Ripe Mangoes (4 about 3 ½ pounds), fresh lime juice (3tbsp or to taste), simple syrup (1c).

Method of preparation:-
Take a baking sheet, line it with plastic wrap. Take mangoes, wash and dry them. Remove the flat sides of each mango with sharp knife in lengthwise so that the mango flesh is in two large pieces. Then scoop the flesh from the mango sides into the blender. Cut the rest of the flesh from the mango pit and add it into the blender. Add lime juice and syrup into the blender and blend it to make puree. Place the mango shells on the baking sheet and keep them to freeze. Take an ice cream maker, freeze mango puree in it. Now scoop the sorbet into the frozen shells, mounded slightly and smooth the surfaces. Place the filled mango in freezer to freeze for at least 6 hours. Wrap the frozen sorbets in plastic wrap and keep in the freezer for about 1 week.

Makes about 6 cups