150grsugar (or 1 tbsp of Hermesetas liquid sweetener)
In a small bowl combine together water, sweetener and lemon juice. If you use regular sugar, add water and sugar in a small pot, and heat on medium heat until the sugar has been dissolved, about 5 minutes, then allow the water mixture to cool down.
Add mango chunks and ½ cup of water mixture in a powerful food processor.
Blend until the mango chunks are completely smashed, pouring the remaining water mixture as you blend.
Bend for about 3-4 minutes, until the sorbet reaches a creamy dense consistency.
For soft-serve, scoop the sorbet directly from the food processor into small bowls and serve.
For a dense consistency, transfer the mango sorbet into a freezable container and freeze for 1-2 hours.
Before serving, let the mango sorbet soften for 5 minutes, then scoop into bowls