Check out this recipe for creamy mango gelato, from My Man's Belly. I really wish we had an ice cream maker!
1/2 cup sugar
1/2 cup water
3 large ripe mangoes (peeled and diced – 1 1/2 pounds of fruit)
3 Tablespoons freshly squeezed lime juice
2/3 cup Le Crème Original Flavor Creamer
1. Prepare a large bowl or pan of ice water for an ice bath. The container you use should fit the pan used to make the simple syrup.
2. In a small saucepan, combine the sugar and water. Bring to a boil while stirring occasionally, cook until all of the sugar is dissolved and the liquid is clear (this is simple syrup). Place the hot pan in the ice bath and stir the mixture occasionally until the mixture cools to room temperature.
3. Purée the mangoes in a blender or food processor with the lime juice and simple syrup. Transfer to a sealable container and whisk in the creamer. Cover and refrigerate until thoroughly chilled, about 3 hours.
4. Freeze in an ice cream maker according to the manufacturer's instructions. Transfer to another container, cover and freeze until firm, about 2 hours.