- 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.