I developed a taste for mango a while ago; I now far prefer mango and orange juice over pure orange. So when I wanted another fruity ice cream mango was my go to choice.

I made a mango cheesecake a while ago that didn’t work well. For that I used a fresh mango and it was a nightmare trying to peel the mangoes, so for the ice cream I used a tin of mangoes.

Ingredients

• 250ml Double Cream
• 145ml Milk
• 100g Caster Sugar
• 340g tin of sliced mango

Steps

Use a blender and purée the mango.

Place all ingredients in a mixing bowl and whisk together (I’d recommend an electric whisk if you have one).

Pour into an airtight 1 litre container and place in the coldest part of the freezer.

Remove from the freezer every couple of hours and whisk with a fork; this prevents ice crystals forming in the ice cream.