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If you can't find ripe mangoes, keep unripe ones unrefrigerated in a paper bag for a few days.

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991

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Yield:
Makes 1 quart
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Ingredients

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Directions

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  • Combine mangoes, lemon juice, and 2 tablespoons of the sugar in a nonreactive bowl, and let sit for 2 hours to draw out the juices. Stir occasionally.

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  • Boil together the water and remaining sugar until sugar dissolves. Let cool.

  • Puree the mango mixture in a food processor, then pass it through a strainer, pressing with the back of a spoon to remove any fibers. Combine with the sugar syrup. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.

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