Dissolve the sugar into the water and let the unclear solution sit for a while. In my case I ended up with a 29% solution.

Peel the mango, slice it into small parts and put it into a blender.

Add the clear sugar solution and blender the Mango.

Check your result for the sugar percentage. Lucky me the Mango took it down like I expected. 25% which is almost perfect. You should add water or sugar to end up at the ideal 26%.

In my case 3 teaspoons did the trick to gain 1%

Put the mixture into an ice cream machine or in the freezer. If you put it in a freezer, you should prevent ice crystals from forming by stirring it. My freezer is set to -15 degrees and I will cool it for 45 minutes without stirring and then put it in the ice cream machine. After 20 minuten the Mango sorbet is ready.

Enjoy...