2 large mangos
150g icing sugar
juice of 2 limes
Peel and dice the mangos (the easiest way is to cut the cheek off the mango, score it on the flesh side, then turn it ‘inside out’ so you can cut off the flesh easily) and place into a blender.
Add the water, sugar and lime, and blend until smooth.
Pour into an ice cream maker and churn for 30 minutes (or pour into a freezerproof dish, place into freezer and stir it every 30 minutes or so to break up the ice crystals).