This recipe was designed for Passover, when Chabad custom is to use only peelable fruits and almost no packaged food and spices.

It will freeze hard, like a block. The best method for getting it back to a soft, scoopable consistency is to move it from the freezer into the fridge for a couple of hours before serving. So, if you transfer it at the beginning of the meal, it should be ready by the time you’re up to dessert. I find this method better than simply taking it out of the freezer, because then the edges melt completely while the center stays rock hard.

Ingredients

  • 2 lbs frozen mango
  • ½ cup sugar (adjust to taste)
  • Juice of 2 lemons or 3 limes

Directions

  1. Take the mango out of the freezer for about 30 minutes, so that it’s still frozen but soft enough to blend. In the bowl of your food processor (or a high-powered blender, if you have one), blend the mango with the sugar and lemon juice until smooth and creamy (it will become lighter in color, too).
  2. Freeze in a tub or in individual portions.
  3. It will freeze hard, like a block. The best method for getting it back to a soft, scoopable consistency is to move it from the freezer into the fridge for a couple of hours before serving (individual portions will take less time). So, if you transfer it at the beginning of the meal, it should be ready by the time you’re up to dessert. I find this method better than simply taking it out of the freezer, because then the edges melt completely while the center stays rock hard.

Serves: 8