We all loved this ice cream. The mango flavour is so refreshing that it makes the perfect dessert on a hot day. It even measures up to the awesome mango ice cream we had at a local Indian restaurant, and was a whole lot cheaper (it was great ice cream (or Kulfi), but I think it was about $7 for a serving the size of my thumb).
Mango Mascarpone Ice Cream
Adapted from Cooking Light
1 cup mango nectar
1/3 cup sugar
5 cups diced peeled, ripe mango (I used a 600g bag of frozen cubed mango, which I thawed)
2/3 cup mascarpone cheese
1/3 cup light sour cream
1 tbsp fresh lemon juice
pinch of salt
In a saucepan over medium heat, dissolve sugar in the mango nectar and then set aside to cool.
Purée the mangos in a blender until smooth. While the original recipe said to strain them at this point, I didn't and really don't see the need to, the end result was still silky smooth... but if your mango seems at all grainy once puréed, strain it through a mesh strainer. Add the mascarpone and the sour cream to the mango and continue to mix in blender until smooth.
Stir in the nectar/sugar mixture along with the lemon juice and salt, chill until completely cooled, at least two hours but even better overnight.
Once chilled, process in your ice cream maker following it's instructions.
Spoon churned ice cream into a shallow freezer-safe dish, cover the surface with plastic wrap and freeze for at least 2 hours, or until firm. This ice cream does get very hard, so give it some time to soften up before scooping.