Mango Mascarpone Ice Cream - cooking recipe

Ingredients

1 cup mango nectar
1/3 cup sugar
5 cups cubed peeled ripe mangoes (about 4 1/2 pounds)
2/3 cup mascarpone cheese
1/3 cup nonfat sour cream
1 tablespoon fresh lemon juice
1 dash salt

Preparation

Combine nectar and sugar in a small saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Cool.
Place mango cubes in a blender, and process until smooth. Press pureed mango through a fine sieve over a bowl; discard solids. Combine mango puree, cheese, and sour cream in a blender; process until smooth. Pour into a bowl; stir in nectar mixture, juice, and salt. Cover; chill completely.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a chilled, freezer-safe container; cover and freeze 2 hours or until almost firm.