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Prepare your ice cream maker by freezing the drum at least one day in advance.
Add 200g sugar, 200ml water and 10ml vanilla bean paste to a small pot and place over medium heat.
Bring it to a simmer, whisk and cook until it reaches 110°C /230°F. Let it cool before using.
Peel and slice your mangoes, getting as much as you can off the pit.
Cut mangoes into small chunks and place in blender, along with the 170g vanilla simple syrup, a pinch of salt and 10ml lemon juice.
Blend on low until completely smooth.
Pass the mixture through a strainer and chill in the fridge for 1-2 hours.
When the mixture is cold, churn the ice cream according to your ice cream maker’s instructions for about 15 minutes, until thick.
Transfer the sorbet to a pint container, optionally along with the Purple Sticky Rice Cream to create a blended pint.
Store in the freezer or serve right away.