Champagne Mango Sorbet

I found ripe mangoes on sale, 10 for $10, so I took the bait, feeling an inspiration.  The key to a sorbet is perfect fruit and these were perfect. They were very sweet, juicy mangoes with a golden yellow peel; ideal for sorbet.  Always be on the lookout for something at peek. Ripe mangoes peel easily but the large pit of the fruit can be tricky to work around.  Cut the "cheeks" off and dice. Ten mangoes worked up to a quart of puree.  I added just enough sugar to ensure sweetness and a touch of vanilla, but they didn't need much.

10 very ripe champagne mangoes peeled and cut free of pit
1/2 cup of sugar (adjust to the sweetness of the fruit)
1 tbls vanilla
pinch of salt

Process fruit and sugar, vanilla and salt in food processor until smooth.  Pour into a plastic container with a lid and refrigerate over night.  Mixture must be thoroughly chilled.
Pour chilled fruit mixture into the a frozen ice cream maker bowl and follow manufacturer's instructions. Return churned mixture to rinsed and dried plastic container and freeze for at least six hours or over night.  Let sit at room temperature for 15 minutes before serving.