4 ripe ataulfo mangoes*
1 large very ripe pineapple
juice of 2 large lemons
1/4 t kosher salt
1 1/4 c white sugar
1/3 C light corn syrup
Cut the cheeks off the mangoes and scrape the flesh out with a spoon and place into a bowl. Chop the pineapple into 2″ chunks and add to mango. Juice the lemons and sieve the juice to get rid of any seeds or large bits of pith. In 2-3 batches, add the fruit to a blender and add in 1/3-1/2 of the lemon juice to each batch. Purée until very smooth. Pass the purée through a fine mesh sieve to extract the mango and pineapple fibres, using a large spoon to push and stir it around to extract as much juice as possible. You should end up with less than 1/4 C of fibrous pulp and around 3-4 C of thick purée. Add in the sugar, corn syrup and salt and whisk until totally dissolved. You shouldn’t need to heat this at all to get it to dissolve.
Chill in the freezer, stirring every 30 min or so until very cold: 30-32F. Place in a ice cream maker and churn until the paddle won’t turn any more. Place in freezer and freeze for a couple hours to firm it up. It is very important that your purée be as cold as you can get it w/o it freezing before starting to churn it if you have the kind of ice cream maker that contains a frozen pack and isn’t self-freezing because your sorbet won’t freeze before the ice pack gets too warm if you don’t.
*or whatever mango you can find. I used these as they’re more flavourful, have a smaller pit (and therefore more fruit) than standard mangoes. They’re ripe when they’re dark yellow-orange and slightly wrinkled skin.