Prep the mangoes (10 minutes): Select 6–8 ripe, fragrant mangoes. Hold each mango upright and carefully slice down each side close to the large flat pit, making two cheek pieces per mango. Score the flesh in a crosshatch pattern without cutting through the skin, then invert and scoop the cubes into a blender. Cut any remaining flesh from around the pit. Blend all mango pieces until completely smooth, about 2–3 minutes. Checkpoint: You should have approximately 4 cups of silky mango puree with no fibrous chunks visible.

Make the simple syrup (5 minutes active, 30 minutes cooling): In a medium saucepan, combine 1 cup water and 1 cup granulated sugar. Place over medium heat and stir occasionally for 3–5 minutes until the sugar dissolves completely and the mixture is clear. You should hear no grittiness when stirring. Remove from heat and allow to cool at room temperature for 30 minutes. Checkpoint: The syrup should be cool to the touch (around 70°F) before mixing with the mango.

Combine all sorbet ingredients (5 minutes): In a large mixing bowl, pour the cooled mango puree. Add the completely cooled sugar syrup, 1/4 cup fresh lime juice (about 2 limes), 2 tablespoons fresh lemon juice, 1/4 teaspoon salt, 2 tablespoons corn syrup, and 1 tablespoon vodka (if using). Whisk vigorously for 1–2 minutes until everything is evenly incorporated and the mixture is uniform in color. Checkpoint: There should be no streaks of unmixed ingredients; the mixture should be one consistent golden-orange color.

Chill the mixture (2 hours minimum): Pour the sorbet base into a glass or plastic container and cover with a lid or plastic wrap. Place in the refrigerator for at least 2 hours. If your kitchen is warm or you have time, chilling overnight (up to 12 hours) produces even better results. Checkpoint: The mixture should be ice-cold (approximately 38°F or colder) before churning.

Churn in an ice cream maker (20–25 minutes): Remove the sorbet base from the refrigerator and pour into your ice cream maker (following your machine's specific instructions). Turn on the machine and let it churn. After about 10 minutes, the mixture will begin to thicken. Continue churning until it reaches a soft-serve consistency, typically 20–25 minutes total. The sorbet should be pale golden, smooth, and hold soft peaks when a spoon is lifted. Checkpoint: The sorbet should be thick enough that a spoon drawn through it leaves a visible trail that doesn't immediately close.

First freeze (4–6 hours): Transfer the soft sorbet to a freezer-safe airtight container, smoothing the top gently. Cover tightly with a lid or plastic wrap. Place in the freezer for at least 4 hours. This hardens it to scoopable consistency. If freezing overnight or longer, place parchment paper directly on the surface to prevent ice crystals from forming on top. Checkpoint: The sorbet should be firm but scoopable; a test scoop should come away cleanly without shattering or requiring excessive pressure.

Serve (2–3 minutes): Remove the sorbet from the freezer 2–3 minutes before serving. Using a warm, dry ice cream scoop (dip it in hot water and wipe between scoops), portion the sorbet into chilled glasses or serving bowls. Serve immediately while still frozen. If the sorbet has become too hard, let it sit at room temperature for 3–5 minutes before scooping.

Troubleshooting checkpoint: If your sorbet is grainy or has large ice crystals, this indicates insufficient churning time, churning too slowly, or inadequate glucose syrup. If it won't freeze solid after 6 hours, the mixture may be too high in sugar; next time reduce sugar slightly or add an extra tablespoon of vodka.