Name: Quick mango ice-cream
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cup (500ml) mango purée; 1/2 cup (125ml) thickened cream; 1 1/2 cup (375ml) ready-made custard; 1/4 cup (60ml) lemon juice; 1/2 cup (80g) icing sugar

Ingredients

2 cup (500ml) mango purée

1/2 cup (125ml) thickened cream

1 1/2 cup (375ml) ready-made custard

1/4 cup (60ml) lemon juice

1/2 cup (80g) icing sugar

Method

1.Combine ingredients in large bowl; pour into ice-cream maker. Churn according to manufacturer’s directions. (Or, pour mixture into a loaf pan, cover with foil and freeze until a 2cm rim has formed around the edge. Transfer mixture to chilled bowl; beat with electric mixer until all ice particles have broken up. Return to pan; freeze until almost firm.) Chop and beat once more.

2.Pour mixture into loaf pan, cover with foil and freeze until firm.

You will need three medium (1.3kg) mangoes for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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