Picture yourself sashaying down the wide boulevard near the aqua water of Playa del Carmen, mariachi bands serenading you as you cool off with a mango ice. The touch of salt heightens the sweet-tart flavor.
Ingredients
- 4 cups mango juice fresh or bottled or nectar
- 1 cup sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons lime juice fresh
Servings:
Instructions
- Heat 2 cups mango juice, sugar, and salt in a 2-qt. saucepan over medium-high heat and cook, stirring, until sugar dissolves. Remove from heat and stir in remaining 2 cups mango juice and lime juice; let cool.
- Pour into an 8" × 8" baking dish and place in freezer. Freeze, scraping and stirring mixture with a fork thoroughly every hour as ice crystals form to prevent it from freezing into a solid mass, until mixture is the consistency of shaved ice, about 4 hours. Spoon into chilled bowls to serve.
