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What you need:

1 cup sugar
1 cup water
⅛ tsp salt
½ tsp ground cumin
½ tsp ground cinnamon
3 mango, peeled, pitted, and cubed
2 Tbsp freshly squeezed lemon juice

What you do:

Mix together the sugar, water, and salt in a medium, heavy saucepan. Heat the mixture over medium heat, stirring gently, until the sugar has completely dissolved and the syrup is clear, about 5 minutes.

Whisk in the cumin and cinnamon, and continue to cook, whisking continually, for 1 minute. Remove the pan from the heat and place in a bowl of ice water to quickly cool the syrup. Let it cool, stirring often, for 5 minutes.

While the syrup is cooling, place the mangoes and the lemon juice in a food processor and puree until smooth. Strain the mango puree through a mesh sieve into a medium bowl. Add the syrup to the puree and whisk until smooth. Cover and refrigerate until completely chilled, at least 4 hours or overnight. The sorbet mixture may be stored in the refrigerator for 1 day.

Freeze the chilled sorbet mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

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