Mango ice cream
A recipe from the Good Food collection.
Ingredients
3 fresh mangoes
125 g (4½ oz) caster (superfine) sugar
3 tablespoons mango nectar
300 ml (10½ fl oz) pouring (whipping) cream
Method
Step 1
Peel the mangoes, cut into pieces and purée in a food processor until smooth. Transfer to a bowl and add the sugar and nectar. Stir until the sugar has dissolved.
Step 2
Beat the cream until stiff peaks form and then gently fold into the mango.
Step 3
Spoon the mixture into a shallow tray, cover and freeze for 1½ hours or until half-frozen. Spoon into a food processor and mix for 30 seconds, or until smooth. Return to the tray or a plastic container, cover and freeze completely. Remove the ice cream from the freezer 15 minutes before serving, to allow it to soften a little. Serve with fresh mango.
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