1 cup sugar
3 cups chopped, peeled mango (about 2 mangos)
2 cups passion fruit nectar
1 1/2 cups half and half
Combine sugar and water in a medium saucepan, and bring to a boil, stirring until the sugar dissolves.
Places sugar mixture and mango in a blender; process until smooth.
Pour into a large bowl; cool completely.
Stir in the nectar and half and half.
Pour mango mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
Makes about 7 cups
Cooking Light magazine July 2001