| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | July 1993 | 1 | servings | |
INGREDIENTS
| 3/4 | c | Water |
| 1/4 | c | Sugar |
| 1 | lg | Mango; peeled, pitted, and |
| ; chopped | ||
| 3/4 | c | Unsweetened pineapple juice |
| 1/4 | c | Well-stirred canned cream of coconut |
| 2 | tb | Fresh lime juice; or to taste |
| A pinch of freshly grated lime zest |
INSTRUCTIONS
In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender puree the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 pint. Gourmet July 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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