Recipe courtesy Sandra Lee, 2007
Show: Semi-Homemade Cooking with Sandra Lee Episode: Indochine Brunch
Ingredients
2 cups frozen mango chunks, chopped (recommended: Dole)
1 large green jalapeno, stemmed, seeded, and finely chopped
2 cups mango nectar (recommended: Kerns)
Directions
Tip: mango chunks are easier to chop if still frozen.
In a large bowl, combine all ingredients and let sit for 30 minutes.
Pour mixture into a 1-quart ice cream maker and freeze according to manufacturer’s instructions.
Serve immediately, or transfer to 1-quart container and freeze for future use.