- 100 g of sugar
- 1 mango
- 1/2 lemon
- 300 ml of water
Used: Mango Puree
Method of preparation:
Mix sugar and boiling water. Stir until the sugar dissolves. Leave to cool.
Put in a blender peeled and diced mango and the juice of half a lemon. Grind to a state of puree.
Stir in sugar syrup mango puree and pour into six molds. Place in the freezer for 1 hour, then slide to the center of ice cream wooden sticks. Return to the refrigerator until solidification. Remove from molds and serve on a plate full of ice.