- 1 cup water
- 2/3 cup granulated sugar
- 4 medium ripe mangoes (approximately 3 1/2 pounds total)
- 1/4 cup freshly squeezed lime juice (juice of about 3 medium limes)
- 1/4 cup lightly packed fresh basil leaves, cut into chiffonade
- 1/2 cup granulated sugar
- 1 lime wedge, for rimming glasses
- 4 to 6 attractive whole fresh basil leaves, for garnish
Combine water and sugar in a sauce pan; cook over high heat until the sugar has dissolved. Remove from heat and allow the mixture to cool completely.
Cut through a mango on both sides of the flat, center pit; discard the pit. Make diagonal cross-hatch marks on the flesh of each mango half, slicing down to, but not through, the peel. Invert the mango halves, pushing the fruit upward; slide the knife along the base of the cubes to separate them from the peel. Repeat with remaining mangoes.
Puree mango cubes in a food processor fitted with the metal blade attachment until smooth. Combine puree with sugar syrup and lime juice; strain through a coarse sieve. Process the mango mixture in an ice-cream machine according to the manufacturer’s instructions; store tightly covered in the freezer.
Place basil and sugar in a food processor fitted with the metal blade attachment; process until basil is very finely chopped and the sugar is aromatic and tinted green.
Remove sorbet from freezer 10 to 15 minutes prior to serving. (This will temper the sorbet and produce the most desirable texture.) Meanwhile, chill the serving glasses in the freezer. Run a wedge or slice of lime around the rim of each chilled glass, then dip the rims of the glasses into the basil sugar to lightly coat. Scoop the mango sorbet into the prepared glasses; garnish each with a fresh basil leaf and serve immediately.
Serves 4 to 6
