Yield: 10 Servings
|3 cups||Cubed peeled mango; (3 medium)|
|1 \N||Low-fat sour cream; (16-ounce)|
Place mango in a food processor, and process until smooth.
Combine mango puree and remaining ingredients in an 11 x 7-inch baking dish; stir well.
Cover and freeze at least 4 hours. Let soften slightly at room temperature before serving. Yield: 5 cups (serving size: ½ cup). - ~ - - - - - - - - - - - - - ~ - - NOTES : For chunkier ice cream, process mango just until chopped. You don't need an ice-cream freezer for this recipe -- it's frozen in a baking dish.
Nutr. Assoc. : 4088 0 0 0