For best results use KitchenAid Platinum ExactSlice Food Processor
Place the sugar and water into a medium saucepan. Bring to the boil stirring. Once sugar has dissolved stop stirring and simmer uncovered for 5 minutes
Remove syrup to a bowl and let cool. Refrigerate for 4-6 hours or until very well chilled
Puree the mango, mint and lime rind until just smooth (see note below). Combine the sugar syrup and puree until well combined
Attach the ice cream attachment to the stand mixer and turn to speed 1. With the machine running, add the mango mixture to the bowl. Churn for 15 minutes until soft ice sorbet results
Eat immediately or for a firmer texture, remove mixture from the bowl and place into a sealed container. Freeze a minimum of 4 hours or overnight for a firmer consistency
Tips & Hints:
Frozen mango can also be used. Allow to defrost completely before use. The mango and sugar syrup must be well chilled. If the ingredients are ice cold the sorbet will form very quickly. To puree the mango and mint in the KitchenAid Food Processor: Fit the food processor with the work bowl with the multipurpose blade. Add the mango and mint and process on speed 2 until smooth. Add the chilled sugar syrup and pulse until smooth. One at a time into the chocolate and toss to lightly coat. Remove, lightly drain off excess chocolate and place on the tray. Refrigerate until serving.