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Mango Mascarpone Ice Cream
Preparation time:  Under 30 minutes
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.
Living At : Sharjah,  UAE
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  1. 1  cup  mango nectar
  2. 1/3  cup  sugar
  3. 5  cups  cubed peeled ripe mango (about 4 1/2 pounds)
  4. 2/3  cup  (5 ounces) mascarpone cheese
  5. 1/3  cup  fat-free sour cream
  6. 1  tablespoon  fresh lemon juice
  7. Dash of salt
Preparation Method
  • 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.
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