2 large ripe mangos
2 T agave or sweetener of choice (or to taste)
1 lemon juiced
Cut mango flesh from center pit.
Put all ingredients in blender and blend until smooth.
Store in glass jar with lid in refrigerator for 4 hours or overnight
If you have an ice cream maker, follow manufactures directions
If you don’t have a ice cream maker, pour into glass baking dish after
taking it from the refrigerator. Chill about 2–3 hours in freezer and then
scrape with a fork so it doesn’t freeze in one hard piece. It could be ready
to eat, or need a little more time in the freezer. Consistency is up to you.