Rec: Processor Mango Sherbet, not really ice cream but very fruity and easy.
This is from the old Cuisinart Magazine from the '70's. I've made this many times and many variations of it using other fruits such as frozen peaches, strawberries and raspberries (very seedy). It's delicious, fast and so easy. I usually stick the whole thing in the freezer for half an hour or so and reprocess briefly before serving. I've only made it with fresh mangos and weigh the chunks to have about 20 ounces.
Mango Sherbet (Sorbeta de Mango)
Most Tex-Mex restaurants offer refreshing mango or pineapple sherbets for dessert. This recipe is a real joy because you can make it quickly and easily in a processor.
1-lb-4-oz can mangos, or 4 or 5 ripe fresh mangos and 1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 cup heavy cream
Freeze the unopened can of mangos until solid - about 6 to 8 hours. If you use fresh mangos, peel, seed and cut them into 1-inch chunks. Sprinkle with the sugar, seal in plastic bags and freeze for 6 to 8 hours.
Run warm water over the frozen can of mangos. Open both ends and push one end to slide out the contents. Cut the frozen mango with juices into 1-inch chunks.
Insert the metal blade in the processor. With the machine running, drop the frozen chunks of canned or fresh mango, a few at a time, through the feed tube. If some pieces remain whole, turn the machine off and on a few times; continue processing until the mango is light and snowy - about 1 minute.
With the machine running, add the vanilla and pour in the cream until the mixture is of sherbet consistency; serve immediately.
Or freezer-store. After 3 or 4 hours in the freezer, the sherbet becomes too hard to serve as is. Divide the mixture into two batches and cut each into chunks. Fit the processor with the metal blade; with the machine running, drop the chunks of one batch, a few at a time, through the feed tube and process until of sherbet consistency. Repeat with second batch.
Makes six 1/2-cup servings.