Combine sugar and water in a medium saucepan, and bring to a boil, stirring until the sugar dissolves. Place sugar mixture and mango in a blender; process until smooth. Pour into a large bowl; cool completely. Stir in the nectar and half-and-half.
Pour mango mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
This is an icy cold summer treat, great mango and passion fruit, and surprisingly not too sweet. I'd say it falls midway between a sorbet and an ice cream in terms of flavor, since there is both juice and creamer (I used soy) in the base.
I'm really interested in this recipe! I'd like to adapt it to a diabetic diet. I'd use fat-free half and half and need to figure out how to make a simple syrup using Splenda. I don't care for Splenda cooked, so I'll have to figure out how to sweeten it. I've got agave nectar and might try that. Any suggestions?
This looks delicious - I love mango and passionfruit. I would serve it for a special occasion. I guess I am not sure what is "light" about it though - with 1.5 cups of half and half and a cup of sugar? I am going to try it with agave nectar, and maybe cut the half and half with some almond milk.
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