ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mango Mascarpone Ice Cream

Randy Mayor
Yield 10 servings (serving size: 1/2 cup)
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.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.