Instructions: This simple and delicious recipe, excerpted from Rick Bayless ``Mexican Kitchen (Scribner, 1996), calls for using the still-set method rather than an ice-cream machine. Bayless writes that any not-too-watery tropical fruits such as cherimoya, chicozapote or guanabana would make great variations.

Note 1: (2 1/4 pounds total), peeled, fruit cut away from the pit and coarsely chopped, about 2 heaping cups

Place the mangoes in a food processor; add the orange zest, sugar, lime juice and water. Process to a smooth puree. Press through a strainer into a stainless-steel bowl or a 9 x 9-inch pan.

Freeze until the mixture is firm 2 inches from the sides, about 2 hours.

Whip with an immersion blender or scrape into a food processor and process until slushy.

Repeat the freezing and beating 2 more times, then freeze at least 1 hour before serving.

It is best to eat the ice within a day, because it will become progressively more icy.

If the finished ice has been in the freezer for several hours, soften it in the refrigerator for 30 minutes before serving.

Serves 4.

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