An easy to make mango ice cream that does not require an ice cream maker. I have played with the amount of mango nectar to increase the mango taste. The flavor of this ice cream is slightly subtle.
2 1/2 Cups Fresh Mango Cut Up
2/3 Cup Sugar
3 Tablespoons Mango Nectar
1 Cup Heavy Cream
Place mango in food precessor and process until smooth. Add mango, sugar and nectar to a bowl and stir until sugar is disolved.
Beat the cream until stiff peaks form, fold into mango mixture gently. Spoon into shallow pan, cover and freeze until mixture is half frozen (about 1 – 1 1/2 hours). Add to food processor and process until smooth, about 30 seconds. Return mixture to a plastic container, cover and freeze completely.
For best results remove from freezer 10 minutes before serving. Slices of fresh mango served with scoops of ice cream optional.