Mango Ice Cream

Mango Ice Cream

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Serves 4

425g can mango in natural juice (or 2 whole ripe mangoes and 50ml apple juice (½pt on nc))

1 large ripe mango

500g pot low fat plain fromage frais

2 tbsp splenda

Place tinned mango in a porcessor, add half the fresh mango plus all the fromage frias and splenda and blend until smooth.

Freeze for 2 hours, remove from freezer, beat well and re-freeze fro another 3 hours.

Remove from the freezer 10 mins before serving.  Serve with the remaining fresh mango.