INGREDIENTS

• Dairy based whipping cream - 320 g
• Honey - 30 g
• Pureed mango pulp - 280 g

1. Add the heavy cream to a stand mixer bowl and whip using the whisk attachment on medium speed to form stiff peaks.
2. Add the honey and mango puree to the stand mixer bowl and whip to form soft to medium peaks.
3. Transfer the mango ice cream mix into an airtight container(s).
4. Freeze for 6 to 8 hours.
5. Scoop and serve!

Happy Baking!

- Pastry Chef Akanksha