Cut the papayas in half and remove the seeds with a spoon. Still with a spoon, remove the flesh and place into a blender. Add the sugar, water, lime juice and salt and blend until a smooth purée forms. Chill the mixture thoroughly then freeze it in your ice cream maker according to the manufacturer’s instructions.
Transfer to an airtight container and freeze.
* the papayas I used were very sweet, so I used only ½ cup (100g) sugar; use less than the amount required and adjust according to the sweetness of the fruit
Makes about 1 liter (1 quart)
1 kg (2 pounds) papayas
2/3 cup (133g) superfine sugar*
¼ cup (60ml) water
¼ cup (60ml) freshly squeezed lime juice
pinch of salt