Mango ice cream

2 cups (3 large) ripe mangoes peeled and remove seed
3/4 cup sugar *
1 1/2 tbsp lemon juice
1 cup whipping cream
3/4 cup milk
2 to 3 tbsp cashew nuts chopped


* Increase the amount of sugar if the mangoes aren't very ripe.
Puree the mango with 1/4 cup sugar and lemon juice in a blender until it is smooth.  In a large bowl combine cream, milk and the remaining sugar and stir until the sugar dissolves.  Stir in the mango mixture without beating.
Chill the mixture for an hour or more and then pour into the ice cream machine.  Churn for about 25 to 30 minutes according to the manufacturer's instructions.  Towards the last 5 minutes add the chopped cashew nuts.  The ice cream can be served right away, it will be a little soft.  I served after freezing the mixture for about 3 hours.


This recipe is adapted from here.
If you don't have an ice cream machine... 
Then pour the mixture into a wide, airtight container and put in the fridge for about 1 hour.
Then place in the freezer for 1/2 hour.
Beat the mixture with an electric mixture until it is smooth.  
Put it back in the freezer for about 40 minutes until it is frozen.  
Then beat the mixture again with an electric mixture. 
Freeze again for another 40 minutes.   Then beat the mixture. 
Do this 3 times, the more you beat and do this process the ice cream will become soft. 


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