• 1k Mangos (600g cooked puree) 
  • 100g Caster Sugar
  • 400ml Water


  1. Cut up Calypso Mangoes and then place in a hot pan, dry. Just as it begins to stick, add a splash of hot water. Cook the mango for about 5 mins in total.
  2. Dissolve sugar in water and bring to the boil.
  3. Combine with cooked mango and sugar syrup mix, then blend in your food processor until smooth and velvety.
  4. Chill mixture completely after blending and before putting in ice cream maker.
  5. Then put through your ice cream machine (20 for soft serve, 40 mins for hard) and enjoy.
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