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