Mango Mascarpone Ice Cream

Name: Mango Mascarpone Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp fresh lemon juice; 2 kilograms cups cubed peeled ripe mango (about; 237 milliliters mango nectar; 142 grams 2/3 cup mascarpone cheese; 1 Dash salt; 79 milliliters fat-free sour cream; 79 milliliters sugar

For $1.68 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 240 calories, 3g of protein, and 9g of fat per serving. This recipe serves 10. A mixture of lemon juice, mango, cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Summer. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine nectar and sugar in a small saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Cool.

Ingredients you will need

Nectar

Sugar

Equipment you will use

Sauce Pan

Place mango cubes in a blender, and process until smooth. Press pureed mango through a fine sieve over a bowl; discard solids.

Ingredients you will need

Mango

Equipment you will use

Blender

Sieve

Bowl

Combine mango puree, cheese, and sour cream in a blender; process until smooth.

Ingredients you will need

Mango Puree

Sour Cream

Cheese

Equipment you will use

Blender

Pour into a bowl; stir in nectar mixture, juice, and salt. Cover; chill completely.

Ingredients you will need

Nectar

Juice

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Ice Cream