Mango Ice Cream Recipe
• 2 large ripe mangoes
• juice of 1 lime or lemon
• 2 oz (50g) icing sugar
• 1/2 pint (280ml) whipping cream
- The flesh from the stones.
- Puree the flesh with the lime or lemon juice either by processing it lightly in a blender or food processor, or by passing it through a sieve.
- Stir in the icing sugar.
Whip the cream until it holds soft peaks.
- Whisk the puree lightly into the cream.
Freeze in a freezer, vigorously whisking the partially frozen ice at least once during the freezing process.