Purée the mango and then mix in the fructose and rum. Chill in the refrigerator for at least 1 hour.
Make sure your ice cream maker is cold and ready before beginning!
Start your ice cream maker and pour in the mango mixture. Stir on low speed (I used speed setting 2 on my kitchenAid mixer with ice cream bowl) for about 20-30 minutes, or until the mixture has increased in volume and turned into a thick frozen mixture.
Eat right away or freeze for later.
*Don’t leave out the rum or it will turn this into a block of mango ice instead of mango sorbet.