| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 10 | Servings | |
INGREDIENTS
| 3 | c | Cubed peeled mango; (3 medium) |
| 1 | c | Sugar |
| 2 | tb | Tequila |
| 1 | Low-fat sour cream; (16-ounce) |
INSTRUCTIONS
Place mango in a food processor, and process until smooth. Combine mango puree and remaining ingredients in an 11 x 7-inch baking dish; stir well. Cover and freeze at least 4 hours. Let soften slightly at room temperature before serving. Yield: 5 cups (serving size: 1/2 cup). NOTES : For chunkier ice cream, process mango just until chopped. You don't need an ice-cream freezer for this recipe -- it's frozen in a baking dish. Nutr. Assoc. : 4088 0 0 0 Posted to MM-Recipes Digest V4 #127 by Sarah Gruenwald <sitm@ekx.infi.net> on May 06, 1997
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