Ingredients
- 3 fresh
mangos, peeled, stones removed - 250g/8¾oz
icing sugar, sifted - 2
lemons, juice only
Preparation method
-
Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée.
-
Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer’s instructions.
-
Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months.