Mango Sorbet

If you like mango, this is divine.  

1 450-g bag of frozen mango chunks from Sainsburys
1/2-1 cup of sugar syrup*
(optional: 1 tsp lemon juice)
Edited to add: this is extra-divine with a tsp of lime juice.  

* 1 cup sugar to 2 cups hot water; heat until all the sugar dissolves.  Per Mark Bittman, can remain refrigerated indefinitely.  This is also very useful for iced tea. 

Thaw mango chunks.

Add 1/2 cup sugar syrup.

Puree in a blender or using an immersion blender.  How fine to puree it is up to you -- we discovered we like it better with some chunks of mango remaining. 

Taste.  Add more sugar syrup if necessary.  It's all right if it tastes just a bit too sweet; it will taste slightly less sweet when frozen.

Add to ice cream maker per instructions.

Eat some; freeze the rest.

When serving: if the sorbet is not soft when frozen, let it warm up in the refrigerator for about half an hour before serving.

Ta-da!

Enjoy.