Mango Lime Mojito Sorbet

• 6 medium or 5 very large ripe mangoes, preferably champagne
• 11/2 cup coconut water
• 1/2 cup granulated sugar
• 1 tablespoon molasses or dark rum
• 12 large fresh mint leaves
• 4 large fresh basil leaves

1. Peel and dice the mangoes into 1-inch chunks and place into a medium-sized saucepan set over medium heat. Add the coconut water, sugar, molasses, mint, and basil and mix well. Cook until the mixture comes to a boil, reduce the heat to a simmer, and cook for about 20 minutes, until the mangoes are completely soft.
2. Remove from the heat, scoop the mixture into a fine-mesh strainer set over a bowl and press and mash to get all the liquid through. Transfer to a container, cover, and refrigerate for at least 8 hours, until completely chilled.
3. Place the chilled mixture into an ice cream maker and follow the manufacturer's instructions. Freeze until solid. This sorbet will keep for 3 weeks.

mangoes, coconut water, granulated sugar, molasses, mint, fresh basil

Taken from www.epicurious.com/recipes/member/views/mango-lime-mojito-sorbet-52864511 (may not work)