To begin making the Fennel Infused Mango Sorbet Recipe, in a saucepan, put the sugar, fennel and water and bring to rolling boil stirring frequently. Turn off the heat and allow to cool completely. Once cooled strain and set aside.

In large bowl combine the mango puree, orange juice and the sugar water. Stir well till the mixture is well combined.

Turn on the ice cream maker and transfer the mixture into the freezer bowl. Churn for about 25-30 minutes or till you get the desired creamy consistency.

Transfer the Fennel Infused Mango Sorbet into a airtight freezer safe container and into the freezer to set for 3-4 hours undisturbed.

Remove the Fennel Infused Mango Sorbet from the freezer 5 minutes before you serve so it's easy to scoop it out and serve for the hot summers.