1/2 cup sugar2 cups frozen mango chunks
2 tsp chili powder
1/2 tsp cinnamon
1/2 tsp cinnamon
3/4 cup heavy cream
Add mango, spices and sugar to food processor and puree until there are no fibers remaining.
Add mango, spices and sugar to food processor and puree until there are no fibers remaining.
Add cream and blend until it is at a soft ice cream texture. Remove from food processor and place in an air tight container and freeze for 3 to 4 hours. Mix by hand every 2 hours (you can even take a hand mixer to it to incorporate more air). Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2011 The Slow Roasted Italian – All rights reserved.
