1 quart of mango pieces
1 cup sugar
1/4 cup lemon juice
4 packets of Knox gelatin
1/2 cup boiling water
Dissolve the gelatin in the hot water. Puree the mango in a food processor. Add remaining ingredients, buzz until well blended. Pour mixture into a 2-quart, freezer-safe container, cover, and place in freezer for 24 hours.