Ingredients

Defrost 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.

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

Spoon the mixture into a laming ton tray, cover and freeze for about 1.5 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 to soften a little. Serve the ice cream in scoops with mango slices and sprigs of mint.


(Makes : about 900 ml)