Mango Ice Cream

  • Yield : 6
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 3:0 h
  • Ready In : 3:10 h


Hold the mango over a plate to catch the juice and score the skin lengthways with a sharp knife, dividing it into several sections. pull the skin away from each section then slice the flesh from the centre stone in large peices, Scrape any remaining flesh from the skin and add to the slices and the juice.

750 gm Mango
3 Tablespoons Lemon Juice
425 ml Double Cream
3 Tablespoons of Caser Sugar

Method: Puree the mangoes work through a sieve and stir in lemon juice, Whip the cream with the sugar to form soft peaks, then fold into mango puree. Spoon the mixture into a  container and place in freezer freeze for about 3-4 hours, until firm. Remove the ice cream from the freezer 15 mins before serving and allow to soften slightly at room temperature.

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