1 c sugar
4 large, ripe mangoes, pitted and cubed or
1 jar mangoes in light syrup
Grated zest of one orange
½ t orange extract (opt)

In a saucepan over high heat, bring the sugar and 1 cup water to a boil, stirring with wooden spoon until the sugar dissolves and a light syrup forms. Remove from 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 extract. Stir well. Cover and freeze until firm. Scoop and serve.

Makes about 1 quart.