1.5 lb of fresh mango pulp
7 oz of sugar
3 tbsp. Of mango nectar
250 ml of cream
Process the mango into puree and place it in a bowl, add the sugar and nectar and stir until they are dissolved.
Whip the cream in a bowl to stiff peaks and mix it with the mango, place the mix in a tart mold, cover it and place it in the freezer for 2 hours.
Pour the mix in the mixer bowl and whip until you get a fine paste. Add it to the mold, cover and freeze it. Remove the ice cream 15 minutes before serving.