Chill blender jug or food processor bowl, all utensils and a 4 cup capacity loaf pan in the freezer until very cold.
Place the frozen mango chunks in the chilled food processor bowl fitted with a metal blade . Process until a crumbly fine texture but still frozen.
Add sugar, honey and lime juice and process just until combined.
Add the cream. Process only for 30 seconds to 1 minutes. Don't over process or the cream could curdle.
Serve immediately in cold bowls or freeze in a prechilled loaf pan for 2-3 hours for a more scoop-able consistency.
Tips for success
Mango chunks must be frozen
Have cream well chilled.
Whenever you make ice cream or frozen desserts freeze the bowls, utensils and particularly the pan you will be freezing your ice cream in. This tip really helps to keep the ice crystals to a minimum.
If you prefer a firmer consistency pop it into the freezer and allow about 2-3 hours for a scoop-able ice cream.
If it has been in the freezer for more than a day be sure to take it out a 10-15 minutes to soften before serving.
FAQ'sHow long will this mango ice cream keep?This ice cream is best fresh before any ice crystals form. It can be kept for a week but there may be some ice crystals forming.Can I double the recipe?No, it is better not to unless you have a very large blender or food processor.Can I make this with other frozen fruit?Other fruits will work but the sugar may need to be adjusted depending on sweetness of the fruit.