In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender puree the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturers instructions. Makes about 1 pint. Gourmet July 1993
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|Serving Size: 1 Serving (724g)|
|Recipe Makes: 1|
|Calories from Fat: 194 (17%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 13.6mg||0 %|
|Potassium 1067.6mg||28 %|
|Total Carbohydrate 239.6g||70 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 233.7g|
|Protein 4.9g||7 %|
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Calories per serving: 1116
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