2-1/2 cups blood orange juice from 7 to 8 medium blood oranges
3/4 cup granulated sugar, or to taste (if mangos are not sweet I'd use 1 cup sugar)
1 tablespoon fresh lemon juice
1 tablespoon finely grated blood orange zest
Blend the mango and blood orange juice high speed until smooth. Strain into into a large measuring cup. Ideally this makes about 4 cups. If it is less, decrease the sugar, lemon juice and zest by the percentage less, i.e if you have 3 cups, use 3/4 tablespoon lemon juice, etc. If it makes more, increase the sugar, lemon juice and zest.
Combine the sugar and about one-quarter of the pureed fruit in a medium saucepan. Turn heat to medium and cook until the sugar has dissolved, stirring occasionally, about 2-3 minutes. Stir into the remaining fruit and mix in the lemon juice and blood orange zest. Cover and refrigerate until thoroughly chilled.
Pour into freezer-safe container and seal lid. Check and stir every hour or so, to prevent the sorbet from becoming too crystallized/to make it smooth. When it is very chunky but not completely frozen, blend sorbet again to make uniform. Pour back into container, seal, and freeze until use.
Photo cour testy of JayChef-amazing food photographer