Mango Ice Cream
2 ripe mangoes
284ml (1/2 pint) single cream
125g (4 oz) icing sugar, sifted
juice of 2 limes or small lemons
# Cut the mangoes in half lengthways, scrape out the flesh and discard the stones. Place the flesh in an electric blender or food processor with the remaining ingredients and work to a purée. Pour into a rigid freezerproof container, cover, seal and freeze for 2 hours. Remove from the freezer, whisk well, then re-freeze until firm.
# Transfer to the refrigerator 30 minutes before serving to soften.
# Scoop into chilled glasses to serve.
Serves 6 to 8