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• 1 cup sugar
• 1 cup water
• Zest from one lime
• 4 cups of Frozen Mango Chunks
• 1/2 cup lime juice
• Pinch salt
• 3 Tbsp tequila (optional but does make it taste like a mango margarita)

Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Add mango chunks which will cool down the hot syrup.

Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. The frozen mango should have cooled off the syrup. If not, place in a covered bowl and refrigerate until completely cool.

Put the chilled purée into your ice cream maker, mix in the tequila. Transfer mixture to a freezer safe container and place in your freezer until firm. My kitchen-aide icecream make makes edible sorbet right away but 2 hours in the freezer is nice also.