1 large mango, peeled and diced

1/4 cup (60 ml) water

3 tablespoons (45 ml) sugar

In a small saucepan, combine all the ingredients. Bring to a boil and simmer over low heat for 5 minutes. In a blender, purée until the mixture is smooth. Divide among eight 125 ml (1/2 cup) capacity ramekins. Place the ramekins on a baking sheet and freeze for 1 hour.

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