Instructions: Place mango in a food processor, and process until smooth.

Combine mango puree and remaining ingredients in an 11 x 7-inch baking dish; stir well.

Cover and freeze at least 4 hours. Let soften slightly at room temperature before serving.

Yield: 5 cups (serving size: 1/2 cup).

NOTES : For chunkier ice cream, process mango just until chopped. You dont need an ice-cream freezer for this recipe - its frozen in a baking dish.

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