3 fresh mangos, peeled, stones removed
250g/8¾oz icing sugar, sifted
2 lemons, juice only
Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée.
Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions.
Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months.
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