August 27, 2015


Ripe mangoes - 1600 gms
Granulated sugar - 250 ml
Water - 150 m
White rum - 3 tbsp
Lime juice - 3


  • Peel mangoes and slice off flesh from pits. Puree fruit in food processor and transfer to bowl.
  • Place sugar and water in small saucepan;cook 5 minutes over high heat.
  • Remove saucepan from heat and let syrup cool.
  • Add syrup, rum and lime juice to mango puree in bowl; mix well.
  • Freeze until almost set then beat once and freeze again.

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