Mango and lemongrass soft-serve sorbet

1. Arrange the mangoes on a baking tray lined with freezer wrap. Freeze for 4 hours or until firm. 

2. Chop the lemongrass into 4cm pieces and roughly bruise with the end of a heavy-handled knife. Combine the lemongrass, sugar and water in a small saucepan. Bring to the boil and boil for 5 minutes or until reduced by half. Strain into a small jug. Add the lime juice and refrigerate. 

3. To make the sorbet, put the frozen mangoes into a food processor with the flavoured syrup. Blitz until smooth. Serve immediately or transfer to a container and freeze until needed.