Mango Ice Cream

[Guest guest]

There's a place in Farmington Hills, Mi, called Tribute, that sometimes serves a

mango sorbet that is out of this world, and the thought is tempting me to try

this-

 

 

* Exported from MasterCook *

 

Mango Ice " Cream "

 

Recipe By :Dreena Burton

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup frozen overripe banana -- cut in chunks

3 frozen ripe mangoes -- peeled, pitted, chopped (roughly

2 1/2-3 cups)

1 teaspoon pure vanilla extract

1/2 cup vanilla soy milk -- (1/2 to 3/4 cup)

2 tablespoons maple syrup -- (2 to 4) (see sidebar)

 

Sidebar:

Adjust the amount of maple syrup you use based on the sweetness of your mangoes.

You can also substitute another liquid sweetener, if you prefer.

 

In a food processor, process chopped banana until it begins to smooth out. Add

mangoes and vanilla extract, and puree, scraping down the sides of the bowl. Add

soy milk (start with 1/2 cup), and blend until very smooth, adding more if

mixture is too thick or is not smoothing out. Check sweetness, and adjust to

taste with maple syrup. Serve, or put in the freezer. Freezing the mixture for

an hour or more will harden it. To soften, simply thaw a little, or reblend with

additional soy milk. Makes 3-4 servings.

 

For 4 servings, per serving: Calories: 188; Total Fat: 1.3 g (Sat. Fat: 0.3 g);

Cholesterol: 0 mg; Carbohydrate: 41.7 g; Fiber: 3.5 g; Protein: 2.2 g.

 

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 26 Calories; trace Fat (0.7% calories

from fat); 0g Protein; 7g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0