La Cena Mango Nectar Ice Cream


Total Time: 4 Hours  |  Serves: 4


  • 1 cup La Cena mango nectar

  • 1/3 cup sugar

  • 3 cups frozen mango  

  • 2/3 cup (5 ounces) mascarpone cheese

  • 1/3 cup fat-free sour cream

  • 1 tablespoon fresh lemon juice

  • Dash of salt


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

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.

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 4 hours or until firm.