I had three overripe bargain bin Ataulfo (Champagne) mangoes I cut up and froze for smoothies. I was making banana “ice cream” and thought, why not try it with the mangoes, too. I failed once before, but that was with the regular watery/stringy mangoes. It took a lot more processing than with bananas, but I ended up with faux mango ice cream!
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Mangos do make great sorbet if they aren’t too stringy, good acidity and enough pulp to not be thin and icy. I bet that method would work fine for kiwi, papaya, peaches and other similarly fleshy fruit.
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A little cream cheese blended with frozen fruit will create a good texture and turn it from sorbet to ice cream.
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