Lovely with an exotic fruit salad. Would probably be even better with diced preserved ginger pieces added.
Recipe posted by scoffypig
MANGO ICE CREAM
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Ingredients
Switch to Cup Measures- 4 mangos (ripe, or 400-500g of canned mangoes, drained of juice - or canned mango puree)
- 180 grams sugar (125g if using canned mango)
- 1 tablespoon lemon juice
- 1 tablespoon powdered gelatine (stirred into 3 tablespoons of very hot water until dissolved)
- 375 ml double cream
Method
- Puree mango.
- Stir in sugar, lemon juice and gelatine mixture.
- Whip cream until stiff and fold in.
- Freeze in a shallow container for several hours, then remove from freezer for half an hour to soften slightly before serving.
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