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Ingredients
- 3 large mangoes
- 250ml/9fl oz custard
- 400ml/14fl oz double cream
Instructions
- Peel and stone the mangoes, and
purée the flesh in a blender or
food processor. - Add the custard and blend to
combine. - Whip the cream until soft peaks
form, then gently fold into the
mango mixture until just combined. - Pour the mixture into a serving dish
or individual glasses. Refrigerate
for at least 1 hour before serving.
