with Green Tea
Scoop the flesh from the mango and place it in a blender/food processor. Be sure to get as much from it as possible.
Purée the mango till you get a mango paste. If you think this is messy, wait till you see what comes next.
Pour the cooled tea into the blender and blend along with the mango puree, till you get something that resembles a mango shake.
Pour the liquid into a suitable dish and freeze for a few hours. Depending on how much you're making, freeze the sorbet and check back in 1 - 3 hours. It should just have set and should be semi-frozen, semi-liquid.
Stick a fork into it - most of the sorbet should be frozen, but the bottom will probably still be liquid. There should be enough air in the sorbet to prevent it from becoming a total block of ice. The idea now is to introduce even more air, so that the sorbet refreezes smoothly and evenly, and the end result should be soft and airy.
mash up the sorbet with the fork, reaching all corners of the dish and
breaking up any ice lumps. The sorbet should be all slushy by the time
you're through with it. Now, simply refreeze and take it out to enjoy