Mango Ice Cream

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· 1 large, fleshy mango weighing about 1 1/2 pounds
· 1/2 cup sugar
· 1/2 cup water
· 1/4 cup lime juice
· 1 cup heavy cream

Peel the mango, cut off the flesh and chop fine. There should be about 2 cups. Make syrup with the sugar and water simmered together for 5 minutes. Cool. Add to the mango with the lime juice, mixing thoroughly. Whip the cream until stiff and fold into the mango mixture. Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available. Stir after 1 hour, and again at the end of the second hour. The ice cream should be ready in about 2 1/2 hours from the beginning of freezing. Makes 2 ice trays, 6 or more servings