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.

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

Calories:

169 (32% from fat)

Fat:

5.9g (sat 3.1g,mono 0.1g,poly 0.1g)

Protein:

1.8g

Carbohydrate:

30.3g

Fiber:

2.3g

Cholesterol:

16mg

Iron:

0.3mg

Sodium:

15mg

Calcium:

36mg