Ingredients
- 3 ripe mangoes
- 1/2 cup sugar
- 1/2 cup water
- 1/3 cup coarsely mashed banana, (1 small)
- 2 tablespoon lime juice
Cooking Directions
Step 1
Preheat oven to 350°F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.
Step 2
Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and refrigerate until cold, about 1 hour.
Step 3
When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit. Place the mango pulp and accumulated juices in a food processor. Add banana and lime juice; process until very smooth. Transfer to a large bowl and stir in the sugar syrup. Cover and refrigerate until cold, 40 minutes or overnight.
Step 4
Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Nutrition Info
- Serving: Per serving
- Calories: 108
- Carbohydrates: 28g
- Fat: 0g
- Protein: 1g
- Dietary Fiber: 2g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 159mg
- Sodium: 2mg
- Exchanges: 2 fruit
- Carbohydrate Servings: 2