Easy mango ice cream
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cubed peeled mango; (3 medium) |
| 1 | cup | Sugar |
| 2 | tablespoons | Tequila |
| 1 | Low-fat sour cream; (16-ounce) | |
Directions
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