Mango ice-cream

Serves 6

(LISA BARBER)

Alphonso mangoes are in season for only six weeks or so – and it is the beginning of their season now. Highly perfumed and very sweet, their flesh is wonderfully orange. They are available from Middle Eastern shops and good greengrocers.

This recipe consists of no more than puréed mango with a drop or two of cream and sugar. It is best eaten on the day it is made. If you don't have an ice-cream maker, place it in a Tupperware bowl and put in the freezer. You will need to stir it every half-hour or so until it sets to prevent the final texture being too icy.

4 mangoes
75g/3oz caster sugar
A pinch of salt
The juice of half a lime

Slice diagonally down the sides of the stone of each mango, cut down to remove the small strips of flesh left by the stone and, using a teaspoon, scoop out the flesh and discard the skin.

Place in a food processor with the sugar and salt. Purée until smooth. Squeeze over the lime and purée briefly again. Pour into a bowl and stir in the cream. Place in an ice-cream maker and follow the maker's instructions.