• 3 ripe mangoes
• ¼ cup Splenda
• ½ cup water
• 1/3 cup coarsely mashed banana
• 2 tablespoons lime juice

• preheat oven to 350 degrees F.
• place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes
• refrigerate until cool, about 1 hour
• meanwhile, combine Splenda and water in a small saucepan
• bring to a boil, stirring to dissolve Splenda.
• remove from heat and refrigerate until cold, about 1 hour
• when the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit
• place the mango pulp and accumulated juices in a food processor
• add banana and lime juice; process until very smooth
• transfer to a large bowl and stir in the sweetened syrup
• cover and refrigerate until cold, 40 minutes or overnight
• freeze the mixture in an ice cream maker according to manufacturer's directions (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1-1/2 hours.
Serve in chilled dishes.