Mango Ice Cream

(pic : eatabeet)

Ingredients :

400 gr packet frozen mango
half cup caster sugar
quarter cup mango or apricot nectar
300 ml cream
mango slices and fresh mint springs, to garnish

How To Make :

1, Defrost the mango until it is soft enough to mash but still icy. Place the mango in a medium bowl and add the sugar and nectar. Stir for 1-2 minutes or until the sugar has dissolved.

2. Beat the cream in a small bowl until stiff peaks form. Gently fold the cream through the mango mixture.

3. Spoon the mixture into a lamington tray ; cover and freeze for about 90 minutes or until half frozen. Quickly spoon the mixture into a food processor bowl. Process for 30 seconds or until smooth. Return to the tray or plastic container; cover and freeze completely. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little. Serve the ice cream in scoops with mango slices and sprigs of mint.

Tips :
Storage Time : Freeze the ice cream for at least eight hours before serving; can be kept frozen up to 3 weeks.
Variation : When available, use fresh mangoes. Puree the flesh of 3-4 large ones in a food processor.

Source : Asia Books