Easy Mango Ice Cream Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Cubed peeled mango, (3 medium)
1 cup: Sugar,
2 tbsp: 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: 1/2 cup). -
~ - - - - - - - - - - - - - ~ - - NOTES
: For chunkier ice cream, process mango just until chopped. You dont
need an ice-cream freezer for this recipe -- its frozen in a baking
dish.
Nutr. Assoc. : 4088 0 0 0
Source from luhu.jp
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: 1/2 cup). -
~ - - - - - - - - - - - - - ~ - - NOTES
: For chunkier ice cream, process mango just until chopped. You dont
need an ice-cream freezer for this recipe -- its frozen in a baking
dish.
Nutr. Assoc. : 4088 0 0 0
Source from luhu.jp
Tags
Desserts