Mango Mascarpone Ice Cream Recipe

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Ingredients:

Serving

1 cup mango nectar
1/3 cup sugar
5 cups cubed peeled ripe mangoes (about 4 1/2 lb)
2/3 cup mascarpone cheese
1/3 cup nonfat sour cream
1 tbsp fresh lemon juice
1 dash salt

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	232.16 Kcal (972 kJ)
Calories from fat	73.14 Kcal
		% Daily Value*
Total Fat	8.13g	13%
Cholesterol	23.11mg	8%
Sodium	33.32mg	1%
Potassium	366.61mg	8%
Total Carbs	39.11g	13%
Sugars	35.51g	142%
Dietary Fiber	4.08g	16%
Protein	3.45g	7%
Vitamin C	77.9mg	130%
Calcium	54.5mg	5%

Amount Per 100 g
Calories	89.94 Kcal (377 kJ)
Calories from fat	28.33 Kcal
		% Daily Value*
Total Fat	3.15g	13%
Cholesterol	8.95mg	8%
Sodium	12.91mg	1%
Potassium	142.02mg	8%
Total Carbs	15.15g	13%
Sugars	13.76g	142%
Dietary Fiber	1.58g	16%
Protein	1.34g	7%
Vitamin C	30.2mg	130%
Calcium	21.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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