Mango Ice Cream - cooking recipe

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)

Preparation

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.
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.
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.
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.