Champagne mangoes—also known as ataulfo mangoes—are in season from February through August. Their flavor outshines that of more widely available varieties. Honey-sweet, slightly musky, and with an impossibly silky, non-fibrous texture, they are the perfect sorbet fruit. Look for soft-ripe flesh and skin with little or no spotting.
Featured in: Sorbet Lessons from Paris's Coolest Scoop Shop
- ⅔ cup (160 g) raw cane sugar
- 3½ cups (600 g) ripe mango flesh, peeled and coarsely chopped (from about 4 champagne mangoes)