The mangoes that I used for this sorbet are called "ataulfo" and they come from Mexico. The case I bought are perfectly ripe and sweet, nothing at all like those big green-red things that are supermarket staples. I bought mine at a Thai grocery store and the woman told me that they sell about 100 cases of those mangoes a week when they are in season. She said that they started arriving the beginning of March and that restaurants in the area buy many cases while they are so perfect, cutting them up and freezing them to use for the rest of the year. Sounds like a good endorsement to me!
The "ataulfo" is not to be confused with the "alphonso" from India. According to my sources, the majority of the crop from India is bought and canned to be sold throughout the year. My Thai grocer doesn't carry the cans of alphonso mangoes, but I will continue to keep my eyes peeled. My impression is that they have no equal in the world of mangoes.
Fresh Mango Sorbet
4 cups ripe Ataulfo mangos, peeled and diced
1 cup berry sugar (or to taste)
2 Tbsp fresh lemon juice
2 cups water
Check to be sure that your ice cream maker is ready to go.
Place the mangoes in a food processor with the sugar and lemon juice. Add the water and process until smooth. Taste for sweetness and add more sugar if needed. Strain the mixture through a fine sieve to remove any bits. Freeze the sorbet according the manufacturer's directions.
Serve small serving garnished with fresh mango and berries.
*I served the sorbet on meringues for a gluten-free, dairy-free dessert for company.