So here's part 2 of mango madness. Mango ice cream really quick to make, but you have to wait hours for it freeze. That is, if you can wait hours. Slightly soupy ice cream is just fine with me when it's 100 degrees outside.
3 large ripe mangoes, peeled and seeded
1 1/2 cups low-fat milk
1/3 cup heavy cream
3 tbsp sugar
Puree the mangoes with a food processor to make about 2 cups of puree and transfer it to a bowl.
Add the milk, cream, sugar and lime juice, and stir until the sugar dissolves.
Freeze the ice cream using your handy dandy ice cream maker.
Freeze in your freezer for at least 4 hours, if you can wait that long... ;)