Nieve de mango (mango-lime ice)

Peel the ripe mango with a small knife, as for a peach or apple.

Cut straight down just off centre on each flat side of the pit to remove the two cheeks, then cut the remaining flesh from around the pit without cutting into it.

Cut into small pieces, about a heaping cup, and put in a food processor or blender.

Add 1/3 cup fresh lime juice, 2 cups water and 3/4 cup sugar; process about a minute until completely pureed.

Pour into a running frozen-bowl ice cream maker (bowl frozen 24 hours) and churn 20 to 30 minutes to a soft-serve consistency.

Scrape into a quart container and ripen in the freezer about an hour and a half to firm up.

Variation: freeze it rock hard overnight, then soften in the refrigerator about an hour and a half until scoopable.

Serve in a mound, scooped with a small paddle, with mint on top if available.