Ingredients Edit

Directions Edit

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

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