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Easy Mango Ice Cream


3 c Cubed peeled mango; (3 medium)
1 c Sugar
2 tb Tequila
1 Low-fat sour cream; (16-oz)


Place mango in a food processor, and process until smooth.

Combine mango puree and remaining ingredients in an 11 x 7-inch baking dish; stir well.

Cover and freeze at least 4 hours. Let soften slightly at room temperature before serving. Yield: 5 cups (serving size: 1/2 cup).

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