Mango Ice Cream

  • Heavy cream-¾ cup
  • Sugar -2 tbsp
  • Mango juice -1¾ cups
  • Cinnamon powder -¼ tsp
  • Almonds to decorate


  • Pour the cream into a large bowl, then add the sugar and whisk lightly until dissolved.
  • Stir in the mango juice and cinnamon.
  • Cover the bowl with foil and then place in the freezer for 4 hours or preferably overnight, until set.
  • During the first hour of freezing, gently shake the molds 3 times.
  • Decorate with almonds.

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