Ingredients

• 400 gm. fresh mango pulp or a tin of mango pulp

• 400 gm. unsweetened condensed milk

• Sugar to taste, only if using fresh pulp. Tinned mango pulp is very sweet and does not need extra sugar.

• 250 ml. carton of double cream or whipping cream

• 1 egg white beaten until stiff

Instructions

1. Whisk egg white until it stands in peaks. Keep aside.

2. Whisk everything else together with an electric beater.

3. Fold in egg white.

4. Freeze in an ice-cream maker or in a plastic tub in your freezer.

5. Take out of the freezer for 10 minutes before serving. This will soften it up.

Notes

• For a sugar free version, use fresh fruit only and use sweetener instead of sugar. Remember that mangoes are high in their sugar content.