1. Boil sugar and water, without stirring, till it starts boiling.

2. Reduce heat, simmer for 5 minutes.

3. Remove from fire, allow to cool to room temperature.

4. Peel and cut mangoes into chunks.

5. Save the inner juice in hollow if possible, adding to chunks.

6. Run in blender with lemon juice to form a smooth pulp.

7. Add cooled sugar syrup, mix well with a spoon.

8. Set mixture in lidded container in freezer, till softly set.

9. Remove from freezer, beat till smooth, but do not allow to melt.

10. Return to container, refreeze.

11. Beat again, and return to freezer, till well set.

12. Serve scoops garnished with canned cherries or small mango pieces or fruit cocktail.

Making time: 30 minutes
Makes: 5-6 scoops
Shelflife: 3 days, in freezer