Today I’ve turned into a complete ice-cream snob. I only eat the good stuff. Okay, I still appreciate the charm of a cheap, old-fashioned soft serve at the beach on a hot summer’s day, but I’ll drive the extra mile to get the “extra dark chocolate” flavour from Lecce Il Gelato. Yum.
That said, I haven’t really tried my hand at making ice-cream before, seeing that it’s an art form in its own right.
Donna also used fresh banana in her recipe, but I like the basic mango flavour all on its own. After all, the mango is the king of the fruit family, in my books.
- 400 g mango flesh, sliced and completely frozen
- 250 ml fresh cream
- 50 g castor sugar (optional, adjust to taste)
Step 1In the bowl of a food processor, add the frozen fruit, cream and sugar. Process until smooth – it takes about 30 seconds to 1 minute. The texture should be a smooth “soft serve” consistency, and can be eaten straight away. But if you prefer a harder ice-cream, pour ice-cream into a plastic container and freeze for another 3-4 hours or overnight.