| 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
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