MANGO ICE CREAM PIE

2 to 3 ripe mangoes
1 tablespoon lime juice
1 quart vanilla ice cream, slightly softened
1/3 cup chopped walnuts
1 (9-inch) deep-dish graham cracker pie crust
Strawberry or cherry for garnish (optional)

Peel and remove stones from mangoes. Cut four small wedges and reserve for topping.

Chop remaining mango and puree in blender or food processor. Mango puree should equal 1 1/2 cups.

Combine puree with lime juice and then swirl into ice cream in a bowl but do not totally incorporate. Spoon into pie crust.

Sprinkle nuts around edge of pie and place strawberry or cherry in the center with mango slices around it. Freeze until firm.

Remove from freezer 15 minutes before serving.

Servings: 8
Source: A Guide to Mangos in Florida by Richard J. Campbell