1 cup sugar
4 large, ripe mangoes, pitted and cubed
grated zest of 1 orange
In a saucepan over high heat, bring the sugar and 1 cup water to a boil, stirring with a wooden spoon until the sugar dissolves and a light syrup forms. Remove from heat and let cool. Refrigerate until ready to use. In a blender or food processor, puree mango pulp until smooth. Transfer to a bowl and add the sugar syrup and orange zest. Stir well. Cover and refrigerate until chilled, at least 3 hours (or up to 24 hours).
Transfer chilled mixture to an ice cream maker and freeze according to manufacturer's instructions. Cover and freeze until firm, at least 2 hours.