1

Peel, de-stone and roughly chop the mangos and put the flesh (about 600g) in a food processor. Add the zest and juice of 1 lime and Truvia. Whiz to a smooth purée, then pour into a freezer-proof container.

2

Cover and freeze for 2 hours, then remove from the freezer, break up with a fork and stir well. Repeat the freezing and stirring process twice more, until the sorbet has a smooth consistency.

3

Return to the freezer until firm, then serve in scoops. This is delicious on its own or served with fresh blueberries.