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Mango Ice Cream

 Mango Ice Cream
For a deliciously fruity treat on a hot summer day, try this delicious ice cream. Mango is a wonderful tropical fruit which everyone should try!—Gabrielle Berryer, Homestead, Florida
8 ServingsPrep: 25 min. + chilling Process: 20 min. + freezing


  • 3 to 4 medium mangoes, peeled
  • 1 tablespoon lime juice
  • 1 envelope unflavored gelatin
  • 4-1/2 teaspoons cold water
  • 1 can (5 ounces) evaporated milk
  • 2/3 cup sweetened condensed milk
  • Dash salt


  • Cut mangoes into chunks; puree in a food processor. Strain and
  • discard fibers. Place 2 cups puree in a small bowl; add lime juice
  • (refrigerate any remaining puree for another use).
  • In a small microwave-safe bowl, sprinkle gelatin over cold water; let
  • stand for 1 minute. Microwave on high for 20 seconds; stir. Let
  • stand until gelatin is completely dissolved.
  • Gradually add puree to gelatin mixture. In a large bowl, combine
  • evaporated milk and condensed milk; stir in mango mixture and salt.
  • Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to manufacturer’s directions. Transfer to a freezer container;
  • freeze for 2-4 hours. Remove from the freezer 15-20 minutes before
  • serving. Yield: 1 quart.

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Mango Ice Cream (continued)

Nutritional Facts: 1/2 cup equals 167 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 71 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.