Cold Desserts Recipes - Mango Ice Cream

Ingredients

• 2 x 425g/15oz cans sliced mango, drained

• 50g/1/4 cup caster sugar

• 30ml/2 tbsp lime juice

• 15ml/1 tbsp gelatin

• 350ml/1 1/2 cups double cream, lightly whipped

• fresh mint sprigs, to decorate

---

Method:

1. 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.

2. 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.

3. Add the lightly whipped cream and fold into the mango mixture. Pour the mixture into a plastic freezer container and freeze until half frozen.

4. 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.

5. 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.