Ingredients
3 to 4 mangoes (about 2 pounds) to yield 3 to 4 cups cubed mango
1/2 to 3/4 cup sugar, depending on ripeness and sweetness of the mangoes
zest of 1 lime
juice of 1 lime
1/2 cup loosely packed Thai basil leaves, plus extra sprigs for garnish.
Preparation
Place the mango, sugar, lime zest and lime juice in a bowl and let macerate for 45 minutes to an hour until the sugar has completely dissolved.
Combine the mango mixture with 1 cup of water and the Thai basil and puree in a blender or food processor until smooth. Place the puree in the refrigerator until chilled. Pour the mango mixture into your ice cream maker and process according to your machine’s instructions. Place the sorbet in a container and put it in the freezer for a couple of hours to freeze solid. Serve garnished with sprigs of Thai basil if desired.
