• 4 cups mango, fresh or frozen
• 1 cup sugar
• 1 cup Kendall-Jackson Pinot Gris
• 2 teaspoon lemon juice

Prepare fresh mango or allow frozen mango to defrost for 30 minutes. In a blender, add mango, sugar, wine and lemon juice. Blend until you reach the consistency of a thick puree. Plug-in preferred ice cream maker and retrieve frozen basin from freezer. Turn on machine and add puree. Allow to churn for 30-40 minutes until thick, but not frozen. Pour into storage container and freeze for 3+ hours to harden before serving.