Ingredients

Ingredients (makes roughly 900ml/1quart):

*Adapted from The Perfect Scoop

2 large, ripe mangoes, I used 3-4 regular size ones.. ate a bit in the process ^^" (~1kg)

2/3 cup (130g) caster sugar

2/3 cup (160ml) water, I used tepid water just to help the sugar dissolve a bit

pinch of salt

4 tsp freshly squeezed lime juice, can add more to taste

1 tbsp dark rum, I used Tequila instead

Preparation

  1. Cut the cheeks of the mangoes off and use a spoon to scoop out the flesh. Cut off the remaining flesh on the pit. Squeeze as much juice out of the pit as possible.

  2. Place the chunks of mango flesh into a blender along with the sugar, water, lime juice, rum, and salt.

  3. Puree until smooth. Taste and add more lime juice or rum if required.

  4. This step is optional (not in David Lebovitz’s recipe): pour pureed mixture through a sieve to get rid of the stringy mango bits.

  5. Chill the mixture thoroughly, then churn in an ice cream maker according to manufacturer’s instructions then freeze until firm.

  6. Take it out to rest for a few minutes before serving.