Instructions

1. Begin by peeling and dicing the ripe mangoes, ensuring to remove any fibrous parts.
2. In a blender or food processor, combine the diced mangoes, freshly squeezed lime juice, granulated sugar, and water.
3. Blend the mixture until it reaches a smooth and creamy consistency, scraping down the sides as needed.
4. For a smoother texture, strain the mixture through a fine mesh sieve to remove any fibrous bits.
5. Pour the mango mixture into a shallow dish for freezing or into an ice cream maker if you have one.
6. If using a shallow dish, cover with plastic wrap and place in the freezer for at least 4 hours, or until firm. Stir every hour for the first couple of hours to ensure an even texture.
7. If using an ice cream maker, follow the manufacturer's instructions to churn and freeze the mixture until it reaches a soft-serve consistency.
8. Once frozen, remove the sorbet from the freezer and let it sit at room temperature for about 5 minutes to soften slightly before serving.
9. Scoop the sorbet into bowls or cones and garnish with a lime wedge or mint leaves if desired.