This is a yummy adult dessert. 3 ripe bananas, cut up 2 cups mango juice 1 ripe habanero chile 1/3 cup sugar zest and juice of half a lime Heat the sugar with the mango juice until the sugar dissolves. Add remaining ingredients and let cool. Wizz it up in a blender. Chill it in the fridge for a couple of hours. Put it in your ice cream maker and let it do its thing. Freeze. Best to serve a scoop in a margarita glass swimming in a pool of reposado tequila.
On the joys of eating local in New Mexico's northeastern mountains.