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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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