By Paula DeenJUMP TO RECIPE
- 1 mint sprig
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 sprig fresh mint
- 4 1/2 cups chopped, fresh (about 4 ripe mangoes) mangoes
- 1 tablespoon lime juice
In a small saucepan, bring ½ cup water, sugar, and mint to a boil over medium-high heat. Boil 3 minutes or until sugar dissolves. Remove and discard mint. Let cool completely.
In the container of a blender, combine mango, mint simple syrup and lime juice. Purée until smooth. Pour mango mixture into the container of a 2-quart ice cream freezer. Freeze according to manufacturer’s instructions.