I love Ataulfo Mangoes.
Love. Love. Love.
They are also called Champagne Mangoes, Honey Mangoes, Manilla Mangoes and a bunch of other names, but at the stores I frequent, they're always labeled Ataulfo. They're smaller and lighter than regular mangoes. And they taste divine. I have found they are better smaller, and when they're mostly a brighter yellow/orange color. They will ripen after they're picked, if you buy them greenish and keep them on the counter for a couple days. Watch them though, they go to wrinkles easily.
So, a friend of mine lent me her KitchenAid Ice Cream maker, and in the included recipe book was this little lovely, for Mango Sorbet.
Fresh Mango Sorbet
4 ripe but firm mangoes, about 12 oz. each, peeled, pitted and cubed
2/3 C Sugar
1/2 C Corn Syrup
6 T fresh lime or lemon juice
Combine everything in a food processor or blender and process or blend until thick and smooth.
Turn the machine ON, pour puree into freezer bowl and mix until thickened, about 25-30 minutes.
P.S. Here is a link for making ice cream (I suspect the same principles apply for sorbet) without an ice cream maker.
P.P.S. KitchenAid has no idea who I am, but oh how I wish they did so they could send me this, and this, and this. :)