There are bargain boxes of mangoes at the Viet Wah lately, so Annie and I keep winding up with 14 mangoes to get through in a hurry. An easy way to use up five or six is to make a batch of mango sorbet. Here's my recipe:
To make a little more than a quart, peel, deseed, and roughly chop 1500g ripe mangoes. Thoroughly whiz in your blender along with 150g sugar (white sugar will look prettiest; palm sugar will taste nice but detract from the bright, clear mango orange), the juice of two lines, and a tablespoon of tequila or rum (I've tried it with both and think I like the rum a little better). Transfer to a bowl, cover, and chill. Once it's really cold, run it through your ice cream making machine. Transfer to tupperwares to harden up a little in the freezer. So yum!