Mango Mascarpone Ice Cream

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Mango Mascarpone Ice CreamRecipe
Randy Mayor
Mascarpone's silky thickness lends a custardlike texture without the trouble of cooking custard. Except for dissolving sugar in mango nectar, this is a no-cook recipe. Press the puree through a fine sieve for a smooth texture.
10 servings (serving size: 1/2 cup)


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1 cup mango nectar
1/3 cup sugar
5 cups cubed peeled ripe mango (about 4 1/2 pounds)
2/3 cup (5 ounces) mascarpone cheese
1/3 cup fat-free sour cream
1 tablespoon fresh lemon juice
Dash of salt


Combine nectar and sugar in a small saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Cool.

Place mango cubes in a blender, and process until smooth. Press pureed mango through a fine sieve over a bowl; discard solids. Combine mango puree, cheese, and sour cream in a blender; process until smooth. Pour into a bowl; stir in nectar mixture, juice, and salt. Cover; chill completely.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a chilled, freezer-safe container; cover and freeze 2 hours or until almost firm.

Created date

April 2005

Nutritional Information

Calories 169
Caloriesfromfat 32 %
Fat 5.9 g
Satfat 3.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.8 g
Carbohydrate 30.3 g
Fiber 2.3 g
Cholesterol 16 mg
Iron 0.3 mg
Sodium 15 mg
Calcium 36 mg