Mango Sorbet

Peel the fresh mango and cut the pulp into pieces. Let the frozen mango thaw slightly at room temperature until it softens. Place both types of fruit in a bowl and blend them with an immersion blender until you get a smooth paste.

Pass the mixture through a fine sieve to remove fruit fibers, thus ensuring a perfectly velvety texture for the sorbet.

Place the obtained puree in a small saucepan, add the honey and lemon juice. Gently heat the mixture, just enough for the honey to melt and blend well with the fruit. Do not let it boil.