Ingredients
14 oz mango, if fresh mango is available, it is preferable
1½ cups cream
½ cup caster sugar
¼ cup mango, or apricot nectar
mango slices, to garnish
fresh mint sprigs, to garnish
Preparation
Defrost the mango until it is soft enough to mash but still icy.
If fresh, puree the flesh of 3 to 4 large ones in a food processor.
Place the mango in a medium bowl and add the sugar and nectar.
Stir for 1 to 2 minutes or until the sugar has dissolved.
Beat the cream in a small bowl until stiff peaks form.
Gently fold the cream through the mango mixture.
Spoon the mixture into a lamington tray; cover and freeze for about 1½ hours 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. Note: Freeze the ice cream for at least 8 hours before serving. It can be kept frozen for up to three weeks.
Serve the ice cream in scoops with mango slices and sprigs of mint.
