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.
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.
Good recipe. I didn't strain the mango through a seive like it called for and it came out just fine. Not sure why it asks you to do that, my ice cream came out very smooth regardless. It actually took less time for my ice cream maker to freeze it since I didn't strain the mango. The ingredients are very pricey as well. Almost $15 to make it.
Great! I reduced everything by 1/4 so that it would fit in our ice cream maker better. Also, I made a mango-raspberry sauce to serve with it, which was good. (I blended 2 mangoes, 1/3 c raspberries, 1 T lemon juice, and 2 T agave nectar until smooth.)
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