Serves 4
Ensure the mango is ripe and has a pinky blush to the skin for ultimate sweetness. The liquid glucose will produce a silkier, more stable result, but is not essential.
2 large ripe mangoes
Juice of 1 large lemon
3-4 tbsp water plus 200ml water
250g sugar
3 tbsp liquid glucose
1 Skin the mangoes and cut the flesh away from the stones. Place in the food processor with the lemon juice and 3-4 tablespoons of water. Process until smooth. Chill well.
2 Place 200ml water, the sugar and liquid glucose in a saucepan, stir until the sugar dissolves, then bring to the boil. Remove from the heat, allow to cool and then chill.
3 Stir the mango juice and sugar syrup together and then transfer to an ice-cream maker. Churn until firm.
4 If not using immediately, transfer to a plastic container and keep in the freezer for up to 1 week.