Reviewed: Jul. 10, 2006

Its in the freezer right now. Even if it doesnt freeze right, it would be a good topping for ice cream or pancakes or something.

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Reviewer:

MRSOREGONUS2000

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Colonial Heights, Virginia, USA

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Reviewed: Jun. 6, 2006

Wonderful! Thanks

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Umm Maryam

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Reviewed: May 12, 2006

Wow...this is a very sweet and rich dessert. The only problem I had was that it took about 2 hours to freeze.

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mousie8

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2005

I changed this a bit. Used 3 mangos, only 1/4 cup of sugar, omitted the ice and added some vanilla. I used my ice-cream maker and it turned out very tasty & creamy. I will use this base to try making other fruit ice-creams.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 19, 2005

Easy and refreshing. Thanks for sharing.

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YDRITCH

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Reviewed: Jul. 29, 2005

I love mangos and this recipe looked quick and easy. However, I have tried this recipe twice and both times it took more then 45 minutes to freeze to the proper consistency. The great thing about this recipe is that it doesn't matter what type of mangos you use. I prefer the Manila mangos since they are less stringy.

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lil' menehune

Cooking Level: Expert

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Reviewed: Jul. 18, 2005

This was so good and extremely easy to make. It tastes like the mango sorbet I get from my favorite Japanese restaurant. It had a great creamy consistency; not icey at all. I imagine you can make this with any fruit so long as you have about a cup and a half of it. Before serving, I run the bag under warm water for about 30 seconds and move the contents around a bit more then scoop out with an icecream scooper. Thanks for the recipe.

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