A recipe from the Good Food collection.
3 fresh mangoes
125 g (4½ oz) caster (superfine) sugar
3 tablespoons mango nectar
300 ml (10½ fl oz) pouring (whipping) cream
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.
Beat the cream until stiff peaks form and then gently fold into the mango.
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.
The best recipes from Australia's leading chefs straight to your inbox.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.