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Ingredients
2 fresh mangoes, peeled and pitted, reserving juice, or 2 cups canned mango puree
6 tablespoons fresh lemon juice
1 cup sugar
1 cup water
Nutritional analysis per serving (6 servings)
51 grams carbs; 200 calories; 2 grams fiber; 3 milligrams sodium; 1 gram protein; 49 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chill an electric ice-cream maker by putting on the coldest setting.
- Step 2
In a blender, puree the mangoes with their juice and with lemon juices.
- Step 3
Add sugar. Blend well, about 2 ½ minutes. Scrape down sides and bottom of blender.
- Step 4
Add enough of the water to bring the mixture to the 4-cup marker level on the blender. Process until smooth.
- Step 5
Pour contents into ice-cream maker. Set timer for 35 minutes. After time is up, serve or remove mixture to a plastic container. Cover tightly with plastic wrap, and freeze.
Private Notes
Comments
Only added enough water to make 3 cups and reduced the sugar to 3/4ths cup, plus 2 tsp. vodka. Came out really fruity and creamy and didn't freeze like a rock.
used 4 small yellow (champagne?) mangoes and got the requisite 2 cups puree. used 1/4 c. agave plus sugar and lemon as prescribed, added enough water to reach 4 cups liquid (~3/4 c.) freezes stiff but not rock hard, and it's rich and creamy. might try reducing the sugar + a little more water + a shot of liquor next time just to see. already planning on using this recipe for raspberries
Only added enough water to make 3 cups and reduced the sugar to 3/4ths cup, plus 2 tsp. vodka. Came out really fruity and creamy and didn't freeze like a rock.