Mango Ice Cream

Ingredients

• 2 cups fresh mango (2 - 4 mangoes)
• 1 cup sugar
• 1-2 teaspoon lime zest
• 2-3 tablespoons lime juice (juice of 1 lime)
• 4 cups half-and-half
• 1 teaspoon vanilla extract
• 2-3 tablespoons toasted coconut, as garnish (optional)
• 2-3 sprigs mint, as garnish (optional)

Directions

1. 1

   Peel, cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup of sugar. Cover and marinate overnight in the refrigerator.

2. 2

   The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, then remove and cool.

3. 3

   Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice & zests and process again. Combine with half and half, remaining 1/2 cup sugar, and the vanilla extract. Cover and chill for four hours.

4. 4

   Freeze in an ice cream maker, according to the manufacturer's directions. When frozen, pack the ice cream in a clear plastic container. Let soften slightly in the refrigerator before serving. Garnish with the toasted coconut and mint sprigs if desired.