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Add a photoServings: 10
Ingredients
- 3 c. Cubed peeled mango, (3 medium)
- 1 c. Sugar
- 2 Tbsp. Tequila
- 1 x Low-fat lowfat sour cream, (16-oz)
Directions
- Place mango in a food processor, and process till smooth.
- Combine mango puree and remaining ingredients in an 11 x 7-inch baking dish; stir well.
- Cover and freeze at least 4 hrs. Let soften slightly at room temperature before serving.
- Yield: 5 c. (serving size: 1/2 c.).
- NOTES : For chunkier ice cream, process mango just till minced. You do not need an ice-cream freezer for this recipe - it's frzn in a baking dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 10 servings | |
| Calories 106 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 54mg | 2% |
| Total Carbs 25.8g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 25.04g | 17% |
| Protein 0.17g | 0% |
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