Mango Lassi Ice

• 2 1/4 cups/425 grams diced mango (2 large mangos)
• 3 tablespoons plus 2 teaspoons/55 grams fresh lime juice (about 1 1/2 limes)
• 2 tablespoons/50 grams corn syrup
• 5 tablespoons/100 grams honey
• 1 3/4 cups buttermilk

1. Combine all ingredients in a blender and puree until completely smooth.
2. Transfer to a bowl or container and chill overnight in refrigerator.
3. (Chill a 1-quart container in the freezer while you spin the ice.)
4. Remove bowl from refrigerator and blend the mango puree again for 1 to 2 minutes in a blender or with an immersion blender.
5. Add to ice cream maker and spin for about 25 minutes.
6. Transfer to chilled container and freeze for 2 hours or longer to pack.
7. Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

mango, lime juice, corn syrup, honey, buttermilk

Taken from cooking.nytimes.com/recipes/1017396 (may not work)