Ingredients:

• 3 – Ripe Mangoes, peeled and pitted
• 1 cup – Sugar
• 2 cups (1 pint/473 ml) – Heavy Cream

Method:

1. In a food processor, process the mangoes and sugar till smooth.
2. In a medium-sized bowl, use an electric mixer and whip cream till it forms soft peaks.
3. Pour in the mango puree and continue whipping until the cream and the mango is blended thoroughly.
4. Pour into a loaf pan or any other container and freeze for 6 hours or until firm.

Recipe courtesy of Padma