Prep 10 mins (+ refrigeration time) | Serves 4
4 small or 3 large (about 1.2 kg) ripe mangoes, peeled, cut into pieces
2 tbsps caster sugar
1 cup (250 ml) thickened cream
1. Place mango and sugar in a blender or food processor and blend until completely smooth.
2. Whip the cream, using an electric mixer, until stiff peaks form. Gently fold ¾ of the mango puree through the cream until combined.
3. Pour the mixture into a large serving bowl or four dessert glasses, and top with the remaining puree.
4. Place in the fridge for an hour to allow the mixture to become a little bit firmer. Serve with almond bread, if desired.
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