• 1 cup(8 0z/250 g) sugar
• 4 large, ripe mangoes, pitted and cubed (far left), or 1 jar(1 1/2 lb/750 g) mangoes in light syrup, drained
• grated zest of 1 orange
• 1 teaspoon cointreau or other orange-flavored liqueur (optional)
• mint sprigs for garnish

O.K. now to prepare the mangoes, to prepare a mango for use in this recipe, stand the mango on one end . With a large,  sharp knife, cut down one of the flat sides, cutting around and against the pit. You should have 1 large piece. Repeat on the other side of the mango. Place each piece flesh side up and carefully score the flesh in a grid pattern just down to, but not piercing, the peel. press against the center of the peel to invert, pushing out the scored cubes of flesh. Then, using the knife, cut the cubes away from the peel. Scrape the peel to remove any remaining flesh.

In a saucepan over high heat, bring the sugar and 1 cup (8 fl oz/250 ml) 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, orange zest, and the cointreau, if using. Stir well, cover and refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the chilled mixture to an ice-cream maker and freeze according to the manufacture’s instructions. Cover and freeze until firm, at least 2 hours or up to a day, before serving. To serve, spoon or scoop the ice into dessert bowls and garnish with mint. Serve at once.

That is how you make mango ice, enjoy:)