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Prep Time: 45 Minutes Cook Time: 480 Minutes |
Ready In: 525 Minutes Servings: 8 |
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We modeled this simple frozen dessert on a favorite paleta, or Mexican ice pop. You won't need an ice cream maker, but do plan ahead so that you have time to purée the ice in a processor three separate times for the smoothest texture. Ingredients:
6 large mangoes (about 5 1/3 pounds), halved, pitted, peeled, diced (about 7 1/2 cups) |
1 3/4 cups sugar |
1/2 cup fresh lime juice |
2 tablespoons lime zest |
1/4 teaspoon ancho chile powder plus more (optional) |
Directions:
1. Set a strainer in a 13x9x2 glass baking dish. Combine half of all ingredients with 5 tablespoons water in a processor and purée until smooth. Strain mango mixture into dish. Purée the remaining ingredients with 5 tablespoons water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Working in 2 batches, purée in processor again. Return mango ice to same dish. Freeze 2 hours. Repeat 2 more times. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
2. Let stand at room temperature for 30 minutes. Scoop into dishes, sprinkle with chile powder, if desired, and serve.
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