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Randy Mayor Photo by: Randy Mayor

Mango Mascarpone Ice Cream

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.

Cooking Light MAY 2005

  • Yield: 10 servings (serving size: 1/2 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 32%
  • Fat: 5.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.8g
  • Carbohydrate: 30.3g
  • Fiber: 2.3g
  • Cholesterol: 16mg
  • Iron: 0.3mg
  • Sodium: 15mg
  • Calcium: 36mg
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Mango Mascarpone Ice Cream recipe

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