1 Kg sugar 1/4 cups lemon juice Mango juice (mango pulp, strained through a fine sieve) 1 kg mangoes for the juice ...

Puree mango flesh with a bit of sugar and lemon juice, then freeze using an ice cream maker. Serve in elegant glasses ...

Just make sure your mangoes are really ripe. 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 ...

3. Place the double boiler or the container with the water over low heat and place the mango puree and yolk mixture in it, stirring all the time. 4. This is the custard for the souffle. 5. When the ...