Meanwhile, combine sugar and water in a small saucepan.
When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit.
Freeze the mixture in an ice cream maker according to manufacturers directions.
-Ingredients
3 ripe mangoes
1/2 cup sugar
1/2 cup water
1/3 cup coarsely mashed banana
2 tablespoons lime juice
-Cooking Directions
Preheat oven to 350 degrees F.
Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes.
Refrigerate until cool, about 1 hour.
Bring to a boil, stirring to dissolve sugar.
Remove from heat and refrigerate until cold, about 1 hour.
Place the mango pulp and accumulated juices in a food processor.
Add banana and lime juice; process until very smooth.
Transfer to a large bowl and stir in the sugar syrup.
Cover and refrigerate until cold, 40 minutes or overnight.
(Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours.
Break into chunks and process in a food processor until smooth.)
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours.
Serve in chilled dishes.