Ingredients
- 2 cups frozen mango chunks
- chopped (recommended: Dole)
- 1 large green jalapeno
- stemmed
- seeded
- and finely chopped
- 2 cups mango nectar (recommended: Kerns)
Instructions
- 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.
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