Ingredients

500ml heavy or double cream (48% fat)
1 & 1/3 cups icing sugar
3/4 cup thick mango juice/nectar
1 tablespoon lime juice
1 can mango slices in syrup (410g)

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

Drain a can of mango slices.
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Step 2

Cut the mango slices into small bite size bits.
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Step 3

In a large bowl, add 500ml of 48% fat double cream. The fat content of the cream is really important. If the cream has too much fat, youll be making chilled butter. If it doesnt have enough fat, the ice cream will be rock hard and icy.
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Step 4

The double cream in South Africa is 60% fat. So I used 250ml of that. And then added 250ml of regular whipping cream, which was 36% fat.
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Step 5

Add 1 & 1/3 cups of sugar. Dont cut back on this, its already been reduced in sugar. Any less and youll have ice cream that doesnt taste like dessert.
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Step 6

Use a really thick mango nectar or juice. If you can get pure mango juice, even better.
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Step 7

Add 3/4 cup of mango juice to the cream.
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Step 8

Add 1 tablespoon of lime juice.
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Step 9

Whisk the mixture till it thickens. You want to beat till the mixture resembles melted ice cream. Liquidy but thick. Dont overbeat! Else youll get butter instead of ice cream.
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Step 10

Add the chopped mango bits. Fold them in gently, adding as much air as you can in the process.
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Step 11

Pour the mixture into a large plastic or glass container. Create folds as you pour, trapping in even more air in the process.

Step 12

Cover the container tightly and place in the freezer overnight.

Step 13

Remove from freezer and let it rest in room temperature for a couple of minutes before scooping out to serve.