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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Preparation Time: 25 Minutes plus Freezing
Tools: Liquidiser / Ice Cream Maker
2 ripe mangoes, chilled
60ml (4 tbsp) lime juice
50g (2oz) icing sugar
1 Peel the mangoes and remove the flesh from the stone. Place the mango flesh in the Liquidiser with the lime juice and icing sugar and blend until completely smooth.
2 Place the Ice Cream Maker with the frozen bowl, in position and switch to minimum speed. Pour the mango mixture through the feed tube and churn for 20 minutes, or until thickened.
3 Serve immediately or place in a plastic container and keep frozen, until required. Soften slightly in the fridge for 30 minutes, before serving.
Summer peach meringue, tamarillo cream & fresh berries recipe by Eugene Hamilton for Kenwood New Zealand
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