Fresh mango sorbet
Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée.
Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions.
Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months.
If you don't have an ice cream maker, pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes.