Mango ice cream
- 1 ripe mango
- 1 tbsp sugar
- 1 cardamom pod
- 300ml double cream
- Peel the mango, remove pulp and mash with 1 tbsp sugar and the seeds from 1 cardamom pod.
- Put the cream in a bowl and whisk until thick and stiff.
- Fold through the mango mix, pour into a freezer tub and freeze 3 hours minimum.
- Serve with mint leaves.