500gmango, cut into chunks (or frozen chopped mango)
50mlwater
40gcaster sugar
20mllime juice
pinchsalt
Instructions
Whizz all the ingredients together in a food processor until thick and smooth. (Thermomix instructions: 40 secs / sp.10)
500 g mango, 50 ml water, 40 g caster sugar, 20 ml lime juice, pinch salt
If you used frozen mango, you can eat this straight from the food processor.
If you used fresh mango or just want a thick churned ice cream texture, then:- cool the mixture in the fridge for an hour or more, - pour into an ice cream machine - churn to a thick ice cream texture.Eat straight away or store in the freezer.
Notes
Churning the ice cream in an ice cream machine will give it a creamier texture so even if you use frozen mango, you might like to still churn the blended mixture in the ice cream machine to get that thick creamy texture of ice cream.
If you don’t have an ice cream machine, you could put the blended mixture in the freezer to freeze for a few hours and then stir it up with a fork every hour to prevent any big ice crystals from forming while it freezes. Or you could freeze it for a couple of hours until it is semi-frozen and then whizz again in the blender and put back in the freezer for another 2 hours. Making ice cream by hand is a bit of a labour of love as, essentially, you need to freeze it but interfere with the freezing enough times to keep the ice crystals broken up.
If you are using frozen mango, make sure to check the ingredients label on the pack to ensure that it does not contain added sugar. If you do happen to have added sugar in the ingredients, then I would just leave out the sugar from this recipe and it will be fine.