Add the sugar and mint together and light crush the mint into the sugar. I simply rubbed the sugar into the mint with my hands, but you can use a motar and pestle, or even a food processor. Honestly though, you can get good results skipping this step, but I like that extra infusion of mint into the sugar.
Put the sugar, mint, and half the water in a saucepan and boil until the sugar dissolves and the mixture is syrupy in texture. Allow to cool and strain out the mint.
Puree the mango, lemon, and remaining water together. Mix in the simple syrup. Chill the mixture until it is cold and roughly 40 degrees F. Churn according to manufacturer instructions. Pour into an air tight container and freeze until solid, about 3 – 4 hours.
Notes
*You can replace the fresh mint with 2 teaspoons mint extract
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