| 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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