6cupsmangodiced, if frozen, defrost first; if fresh, use about 6 very ripe mangoes
3Tablespoonslime juice
Optional toppings such as a waferginger snap, or other cookie, fresh or dried fruit, mint leaves
Instructions
Make a simple syrup by bringing water and sugar to a boil in a small sauce pan. Reduce heat and simmer for about 5 minutes, stirring constantly, until mixture becomes clear.
Allow simple syrup to cool completely, preferably refrigerating for at least 2 hours.
Add diced mango, simple syrup and lime juice to a food processor.
Process until mixture is smooth.
Transfer to a storage container and allow mixture to chill in the refrigerator, preferably for about 2 hours.
Process mixture in an ice cream maker according to manufacturer instructions. (I processed mine for about 20 minutes.)
Transfer processed mixture to a freezer-safe container. Keep frozen until ready to enjoy. The mixture will initially be on the soft side. If you freeze it overnight, it will firm up to an ice cream consistency.