Mango Ice Cream

Ingredients

• 4 ripe mangoes (ca. 800 g)
• 1 tbsp liquid honey
• 1 untreated lemon (zest and juice)
• 400 ml whipping cream (min 30% fat)

Instructions

1. 1.

   Peel three mangoes, cut the flesh from the pit and dice it. Wash the remaining mango and slice into wedges for garnish.

2. 2.

   Place the diced mango flesh with honey, lemon juice, and zest in a blender and puree very finely. Whip the cream until stiff peaks form and fold it into the mango mixture. Pour the batter into a shallow metal bowl lined with plastic wrap and cover. Freeze 3–5 hours. When the mixture starts to freeze, stir vigorously with a fork every 20 minutes until it is frozen yet creamy (or finish in an ice‑cream maker).

3. 3.

   Scoop the ice cream into bowls and garnish with mango wedges before serving.