Mango Ice Cream

• 3 to 4 medium mangoes, peeled
• 1 tablespoon lime juice
• 1 envelope unflavored gelatin
• 4-1/2 teaspoons cold water
• 1 can (5 ounces) evaporated milk
• 2/3 cup sweetened condensed milk
• Dash salt

1. Cut mangoes into chunks; puree in a food processor. Strain and discard fibers. Place 2 cups puree in a small bowl; add lime juice (refrigerate any remaining puree for another use).
2. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved.
3. Gradually add puree to gelatin mixture. In a large bowl, combine evaporated milk and condensed milk; stir in mango mixture and salt. Refrigerate for several hours or overnight.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours. Remove from the freezer 15-20 minutes before serving.

mangoes, lime juice, unflavored gelatin, cold water, milk, condensed milk, salt

Taken from www.tasteofhome.com/recipes/mango-ice-cream/ (may not work)