5 mangoes – (about 1.5kg), peeled & roughly chopped
7-8 peaches ; blanched,peeled & roughly chopped
1 1/2 cups sugar (adjust according to sweetness of mangoes)
200ml low fat cream (25% fat)
1/2 cup hung yogurt (hung from a height for about 2 hours)
Juice of 2 limes
1tsp almond essence
Pinch of salt
Place the mangoes & peaches in a deep bowl & blend with the immersion blender.
Add the remaining ingredients & blend well again till thoroughly mixed. Adjust sugar if required.
Turn into a freezer container, & whisk every hour to distribute the crystals, at least 4-5 times. (or use the instructions on your ice-cream maker; I don’t have one so I use elbow grease!!)
Leave to set for 6-8 hours, or preferably overnight.
- You can also make a few ice-lollies if you like. The kids loved them!