This recipe was inspired by Chef Marcus Samuelsson, who I met at a book signing and asked for a recipe. He gave me a recipe for a mango mojito and I turned the flavors into a sorbet. We call the pit the “mango bone” in our house, it’s a favorite treat of my daughter. When you cut up the fruit, save the mango bones and simmer them in the syrup to intensify the mango flavor. You will need an ice cream mixer for this recipe - I use a Krups with a freezable container.
In a saucepan over moderate heat, place sugar, water and mango bones (the mango seed pit). Let come to a boil and cook, stirring occasionally until sugar is dissolved.
Remove from heat, add lime juice, mint leaves and rum and let cool. After at least 15 minutes, strain out the mango pit & mint with a sieve. Mix infused liquid with cut-up mango cubes and pour in container of ice cream machine. Follow manufacturer's instructions from here. Store leftovers in an airtight container in the freezer.