How to make it

  • Peel the mango and puree the flesh in a food processor. Measure it – you just need a cup. Mix in the lemon and sugar and stir so the sugar dissolves. Chill the mango pulp. Whip the cream: it should hold soft peaks so it is approximately the same texture as the mango.
  • Using a fork or a spatula, gradually mix the mango pulp into the cream. Put into an ice cream machine or the refrigerator and freeze in a metal container, stirring the firm edges into the soft centre a few times while it is freezing.
  • Serve with some sliced mango alongside and trickle on just a spoonful of passionfruit pulp.

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