- 1 C sugar
- 4 large, ripe mangoes, pitted and cubed, or 1 jar (1 ½ lb) mangoes in light syrup, drained
- Grated zest of 1 orange
- Mint sprigs for garnish
In a saucepan over high heat, bring the sugar and 1 cup water to a boil, stirring with a wooden spoon until the sugar dissolves and a light syrup forms. Remove from the heat and let cool. Cover and refrigerate until ready to use.
In a blender or food processor, puree the mango pulp until smooth. You should have about 3 cups. Transfer to a bowl and add the sugar syrup, and orange zest. Stir well. Cover and refrigerate until chilled, at least 3 hours or up until 25 hours.
Transfer the chilled mixture to an ice-cream maker and freeze. Cover and freeze until firm, at least 2 hours or up to 1 day before serving.
Williams Sonoma