2 cups mango puree (about 4 large mangoes)
1 cup sugar
1 cup water
3 tablespoons limoncello
Slice the mangoes until you have 2 cups of mango flesh. Add the mangoes, sugar, water and limoncello to blender and purée until smooth. Chill mixture in ice bath until colder than 45° F. Pour sorbet base into ice cream maker and freeze per your maker's instructions. Once sorbet has finished churning, transfer to dedicated container to ripen in freezer for several hours.