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.
I used Champagne mangos and the step of putting them through a sieve could have been skipped. It might depend on how fibrous the mangos might be.
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.)
