YIELD Makes 6 servings
INGREDIENTS
2‑1/2 cups mango chunks (1 or 2 mangoes, peeled, cut into bite-size pieces) 1/3 cup sugar 1 tablespoon kirsch 1 teaspoon grated lime peel 1/4 teaspoon fresh lime juice 2 cups whipped cream Mango slices and fresh mint leaves (optional)PREPARATION:
- Place mango chunks in food processor or blender; process until smooth. Transfer to large bowl. Blend in sugar, kirsch, lime peel and juice. Fold whipped cream into mango mixture. Pour into sherbet glasses or 8-inch square pan. Cover; freeze 4 hours or until firm.
- Let stand at room temperature 30 minutes before serving. Garnish with mango slices and mint, if desired.