Recipe - Easy Mango Ice Cream

3 cup Cubed peeled mango; (3
medium)
1 cup Sugar
2 tablespoon Tequila
1 Lowfat sour cream;
(16ounce)

Place mango in a food processor, and process until smooth.

Combine mango puree and remaining ingredients in an 11 x 7inch baking
dish; stir well.

Cover and freeze at least 4 hours. Let soften slightly at room temperature
before serving. Yield: 5 cups (serving size: One half cup).

NOTES : For chunkier ice cream, process mango just until chopped. You don't
need an icecream freezer for this recipe it's frozen in a baking dish.

Nutr. Assoc. : 4088 0 0 0

Posted to MMRecipes Digest V4 #127 by Sarah Gruenwald sitm@ekx.infi.net
on May 06, 1997