Mango Mascarpone Ice Cream

• 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

1. Combine nectar and sugar in a small saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Cool.
2. 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.
3. 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.

mango, sugar, mangoes, mascarpone cheese, nonfat sour cream, lemon juice, salt

Taken from www.food.com/recipe/mango-mascarpone-ice-cream-371521 (may not work)