• 1 cup sugar
• 2 cups mango puree
• 2 cups whipping cream
• 2 eggs

• Beat the eggs with the sugar with an electric mixer for about 5 minutes until pale and thick.
• Fold in the mango puree, then pour in the whipping cream.
• Chill for a couple of hours then transfer for an ice cream maker and freeze according to manufacturer’s instructions.
• When the ice cream has formed, scoop it out of the maker into a lidded container and store in freezer until required.

Print Friendly, PDF & Email