Prepare the syrup

In a small saucepan, combine the water and sugar.Heat over medium heat until the sugar is completely dissolved.Add the lightly crushed pink peppercorns and let infuse for 5–10 minutes.Strain to remove the peppercorns and let cool.

Prepare the mango purée

Peel and cut the mangoes into pieces.Blend them in a blender with the lemon juice and zest until smooth.

Mix

Incorporate the cooled syrup into the mango purée.Taste and adjust sugar or lemon according to your preference.

Churn or freeze

If you have an ice cream maker: pour in the mixture and churn according to the machine’s instructions.If you don’t have an ice cream maker: pour the mixture into a shallow dish, freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat 2–3 times until creamy.

Serve

Serve in bowls or cones, garnished with a few whole pink peppercorns for a visual and aromatic touch.