Mango Mascarpone Ice Cream

Mango Mascarpone Ice Cream
Photo by Randy Mayor


  • 1 tablespoon fresh lemon juice
  • 1/3 cup sugar
  • 2/3 cup (5 ounces) mascarpone cheese
  • Dash of salt
  • 1 cup mango nectar
  • 5 cups cubed peeled ripe mango (about 4 1/2 pounds)
  • 1/3 cup fat-free sour cream

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 c...

View full recipe at My Recipes


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