Easy mango ice cream

Yield: 10 Servings

Measure Ingredient
3 cups Cubed peeled mango; (3 medium)
1 cup Sugar
2 tablespoons Tequila
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

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