We have been very lucky living in Florida. One of our friends have these two huge mango trees and we had an endless supply of mangoes for about 3 weeks in early June. We were in heaven here in the Ward home! This recipe was fun to make and delicious to eat!!
Ingredients:
4 ripe but firm mangoes, about 12 oz each, peeled, pitted and cubed
2/3 cup sugar
1/2 cup corn syrup
6 tbs fresh lemon or lime juice
Directions:
Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with the metal blade. Pulse to chop, the process until thick and smooth, scraping sides as necessary. The mango puree may be made up to one day ahead; cove and refrigerate until ready to use.
Pour mixture into an ice cream maker and mix until thickened, about 25-30 minutes.
4 ripe but firm mangoes, about 12 oz each, peeled, pitted and cubed
2/3 cup sugar
1/2 cup corn syrup
6 tbs fresh lemon or lime juice
Directions:
Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with the metal blade. Pulse to chop, the process until thick and smooth, scraping sides as necessary. The mango puree may be made up to one day ahead; cove and refrigerate until ready to use.
Pour mixture into an ice cream maker and mix until thickened, about 25-30 minutes.
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