Ingredients:

• 2 cups Shezan Chaunsa mango pulp (canned)
• ½ cup sugar (adjust depending on sweetness of pulp)
• ½ cup water
• 1 tbsp lime juice (brightens the flavor)
• Optional: pinch of salt (enhances sweetness)

Method (without ice cream maker):

• In a saucepan, combine sugar and water. Heat gently until sugar dissolves. Let it cool → this is your simple syrup.
• Blend Shezan Chaunsa mango pulp, lime juice, and the cooled syrup until smooth. Taste and adjust sweetness.
• Pour mixture into a shallow dish or metal pan.
• Freeze for 2–3 hours. Then, scrape the mixture with a fork to break up crystals.
• Return to freezer, scraping every 30–45 minutes for 3–4 hours until you get a fluffy sorbet texture.
• Serve immediately, or freeze solid in an airtight container and let sit at room temp for 5 minutes before scooping.