MANGO MASCARPONE ICE CREAM

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Mango Mascarpone Ice Cream image

Mascarpone's silky thickness lends a custardlike texture without the trouble of cooking custard. Except for dissolving sugar in mango nectar, this is a no-cook recipe. Press the puree through a fine sieve for a smooth texture. Recipe from Cooking Light.

Provided by Pinay0618

Categories     Frozen Desserts

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

1 cup mango nectar
1/3 cup sugar
5 cups cubed peeled ripe mangoes (about 4 1/2 pounds)
2/3 cup mascarpone cheese
1/3 cup nonfat sour cream
1 tablespoon fresh lemon juice
1 dash salt

Steps:

  • Combine nectar and sugar in a small saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Cool.
  • Place mango cubes in a blender, and process until smooth. Press pureed mango through a fine sieve over a bowl; discard solids. Combine mango puree, cheese, and sour cream in a blender; process until smooth. Pour into a bowl; stir in nectar mixture, juice, and salt. Cover; chill completely.
  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a chilled, freezer-safe container; cover and freeze 2 hours or until almost firm.

Nutrition Facts : Calories 87.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 23.3, Carbohydrate 22.1, Fiber 1.5, Sugar 19.5, Protein 0.8

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