Reserve four
slices of mango for decoration and chip the
remainder. Place the mango pieces in a bowl with the
caster sugar and lime juice.
Put 45ml/3 tbsp
hot water in a small heatproof bowl and sprinkle
over the gelatin. Place over a saucepan of gently
simmering water and stir until dissolved. Pour on to
the mango mixture and mix well.
Add the lightly
whipped cream and fold into the mango mixture. Pour
the mixture into a plastic freezer container and
freeze until half frozen.
Place the
half-frozen ice cream in a food processor or blender
and process unto smooth. Spoon back into the
container and return to the freezer to freeze
completely.
Remove from the
freezer 10 minutes before serving and place in the
fridge. Serve scoops of ice cram decorated with
pieces of the reserved sliced mango and fresh mint
sprigs.
Cold
Desserts Recipes - Mango Ice Cream Recipe
