Bon Appetit, May 2011
6 large mangoes (about 5 1/2 lb) halved, pitted, peeled, diced (about 7 1/2 cups)
1 3/4 cups sugar
1/2 cup fresh lime juice
2 tsp lime zest
1/4 tsp ancho chile powder plus more (optional)
Set a strainer in a 13X9X2 inch glass baking dish. Combine half of all ingredients with 5 Tbsp water in a processor and puree until smooth. Strain mango mixture into dish. Puree the remaining ingredients with 5 Tbsp. water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Working in 2 batches, puree in processor again. Return mango ice to same dish. Freeze 2 hours. Repeat 2 more times.
Let stand at room temperature for 30 minutes. Scoop into dishes, sprinkle with chile powder, if desired, and serve.
Do Ahead: Can be made 2 days ahead. Cover and keep frozen.
I had the chile powder available for those who wanted to try a sprinkle or two. I also served brownies with the ice.