Combine the sugar, water and orange zest in a saucepan.
Bring to the boil and stir to dissolve the sugar. Leave the sugar syrup to cool.
Puree the mango with the orange juice in a blender or food processor.
There should be about 500ml of puree. Add the puree to the cooled sugar syrup and mix well. Strain.
Taste the mixture [it should be well flavoured]. Chill.
Transfer to an ice cream machine and freeze until firm.
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