Step 1: Peel and chop the mangos coarsely. Blend the mango flesh with a hand blender until it is a smooth pulp.
Step 2: Separately, dissolve a cup of sugar in an equal amount of water over low heat, stirring constantly. Let the sugar syrup cool.
Step 3: Once the syrup is cool, mix it in with the mango pulp. You'll probably need a little bit of water to get the mix up to volume and to thin it out a little bit. You want to have your half-gallon can about 3/4 full.
Step 4: That's it - time to crank!
Mangos are a sweet fruit with a lot of pulp, which means this recipe uses about half as much sugar as most of my sorbet recipes. The result is a delicious sorbet with luxurious texture.