Monday

MANGO ICE CREAM

(serves 4-6)


¾ cup heavy cream
2 tbsp superfine sugar
1¾ cups mango juice
¼ tsp ground cinnamon
almonds to decorate
  • Pour the cram into a large bowl, then add the sugar and whisk lightly until dissolved. Stir in the mango juice and cinnamon.
  • Cover the bowl with foil and then place in the freezer for 4 hours or preferably overnight, until set. During the first hour of freezing, gently shake the molds 3 times.
  • Decorate with almonds.

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